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Eggplant Pockets

 Eggplant Pockets
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.
8 ServingsPrep: 25 min. Cook: 10 min.

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

Directions

  • 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.

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Eggplant Pockets (continued)

Directions (continued)

  • Spoon into pitas. Yield: 8 servings.
Nutritional Facts: 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.