Eggplant Pockets Recipe
- 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
- 1. 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.
- 2. 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. Yield: 8 servings.
One serving (half of a filled pita) equals 176 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 164 mg sodium, 25 g carbohydrate, 4 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1/2 fat.