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
Reviews
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!