Eggplant Pockets Recipe

Name: Eggplant Pockets Recipe
Prep time: 25 min
Cook time: 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

Eggplant Pockets Recipe was pinched from <a href="http://www.tasteofhome.com/recipes/eggplant-pockets" target="_blank">www.tasteofhome.com.</a>

"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

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1 large eggplant, cubed

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1 cup chopped sweet red pepper

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2 celery ribs, chopped

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1 cup shredded carrots

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1 cup chopped zucchini

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1/2 cup chopped onion

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1/4 cup olive oil

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1 cup chopped tomatoes

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2 tablespoons red wine vinegar

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1 tablespoon lemon juice

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1 garlic clove, minced

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1 teaspoon salt-free seasoning blend

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1/2 teaspoon salt-free lemon-pepper seasoning

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1/4 teaspoon dried basil

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1/8 teaspoon cayenne pepper

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8 pita pocket halves

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