EGGPLANT POCKETS

Eggplant Pockets image

Judy White know how to use up the bounty of her Hawesville, Kentucky garden. She sautes chopped veggies in a blend of seasonings, then stuffs them into pita halves. "These sandwiches are an ideal way to take advantage of home-grown harvests," Judy says.

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 8 servings.

Number Of Ingredients 16

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Ingredients

1 large eggplant, cubed
1 cup chopped sweet red pepper
2 celery ribs, chopped
1 cup shredded carrots
1 cup chopped zucchini
1/2 cup chopped onion
1/4 cup olive oil
1 cup chopped tomatoes
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 garlic clove, minced
1 teaspoon salt-free seasoning blend
1/2 teaspoon salt-free lemon-pepper seasoning
1/4 teaspoon dried basil
1/8 teaspoon cayenne pepper
8 pita pocket halves

Steps:

In a large saucepan, plate 1 in. of water and eggplant; bring to a boil. Reduce heat; cover and cook for 2-3 minutes or until tender. Drain and set aside., In a large skillet, saute the red pepper, celery, carrots, zucchini and onion in oil for 6-8 minutes until tender. Stir in the tomatoes, vinegar, lemon juice, garlic, seasonings and reserved eggplant. Cook, uncovered, for 10-15 minutes or until vegetables are tender. Spoon into pitas.

Nutrition Facts : Calories 176 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 164mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges