Eggplant Pockets

• 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.

eggplant, sweet red pepper, celery, carrots, zucchini, onion, olive oil, tomatoes, red wine vinegar, lemon juice, garlic, salt, salt, dried basil, cayenne pepper, pocket

Taken from www.tasteofhome.com/recipes/eggplant-pockets/ (may not work)