Eggplant Pockets Recipe

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 California Olive Ranch® 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