Instructions: This idea comes from PITA SANDWICH WITH EGGPLANT AND WALNUT SAUCE (ref: The Savory Way by Deborah Madison). That version uses fried eggplant, raw cucumber and roasted red pepper slices with either a walnut or a pinenut sauce. This version is a nutty stew. When served with lemon, it reminds us of Falafel.

Put the onion in a wok and add the oil; toss to coat. Turn the heat to high, salt and pepper the onion; lightly brown the onion. Add the Anaheim peppers, and the eggplant and fry until the eggplant has begun to color.

Add seasonings (Commercial Cajun blend, fresh ginger and garlic). Reduce heat, add the cilantro and basil.

Meanwhile, prepare the nut sauce. Add the nut sauce to the wok, increasing the heat, and thinning the sauce with water as needed. Warm thru.

TO SERVE: Lightly toast (warm) a pita bread; cut in half, open up the pockets, and spread both halves generously with the yogurt mixture. Place 1/4 cup of the water cress leaves in each half. Stuff with eggplant mixture. Serve with grapes, tomato slices, extra cucumber, lemon wedges, and yogurt spread.

NOTES : A C E S ! THIS WAS GOOOOOOD!

The ideas come from The Savory Way by Deborah Madison. This version is a nutty stew. It reminded us of Falafel. Messy?!?! Hot and garlicky! Serve with lemon wedges. Lowfat and vegetarian!

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.