[recipe] Eggplant Pockets

[Guest guest]

This mixture makes such yummy veggie

sandwich pockets.

 

Eggplant Pockets

 

1 large eggplant, cubed

1 cup sweet red pepper, diced

2 celery ribs, diced

1 cup shredded carrots

1 cup chopped zucchini

1/2 cup chopped onion

1/4 cup olive oil

1 cup chopped tomatoes

2 Tbs red wine vinegar

1 Tbs lemon juice

1 garlic, minced

1 tsp salt-free seasoning blend

1/2 tsp salt-free lemon pepper seasoning

1/4 tsp dried basil

1/8 tsp cayenne pepper

4 whole pita breads, halved

 

In a large skillet, place 1 inch of water and the

eggplant; bring to a boil. Reduce heat; cover

and cook for 2 to 3 minutes or until tender.

Drain and set aside.

 

In a skillet, saute the red pepper, celery, carrots,

zucchini and onion in oil for 6 to 8 minutes until

tender. Stir in tomatoes, vinegar, lemon juice,

garlic, seasonings and reserved eggplant.

Cook, uncovered, for 10 to 15 minutes.

Spoon into pita halves.

Yield: 8 servings.

 

* I have also made this and served it cold in pita pockets

the next day. The leftovers were fabulous!

 

~ PT ~

 

I have a very modulated way of dealing with my anger.

I have always tried to understand the other person and

invariably I've discovered that somebody who rubs you

the wrong way has been rubbed the wrong way many times.

~ Mr. Rogers