Eggplant Pockets

Name: Eggplant Pockets
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 8 servings.
Cuisine: Italian Recipes, Italian Vegetarian Recipes
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

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.

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. Spoon into pitas.

Nutrition Facts

1 each: 176 calories, 8g fat (1g saturated fat), 0 cholesterol, 164mg sodium, 25g carbohydrate (0 sugars, 4g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1/2 fat.

Originally published as Eggplant Pockets in Quick Cooking May/June 2002

Reviews

Click stars to rate

Average Rating:

FriendlyGal

Jan 4, 2011

I hadn't boiled eggplant before and was happy with how quickly it cooked!I didn't have pepper or onion on hand so I added mushrooms and then used chopped carrots instead of shredded - great meal!