4 (8 to 10-ozs. each) baked russet potatoes 3 cups diced egg plant 1 cup thin julienne carrrots 1/2 cup vertically sliced onion 1 Tbsp finely chopped julienne ginger root 1 cup Chinese pea pods 1/2 cup diced green or sweet red pepper 2 Tbsp dry white wine 1 tsp grated lemon peel 1/2 tsp each crushed red chilies
salt and sugar 2 tsp margarine
Micorwave eggplant, carrots, onion, and ginger in 2-quart microwave-safe dish at high 6 to 8 minutes. Stir once halfway through cooking. Add remaining ingredients except potatoes; microwave at high about 2 minutes or until peas are crisp-tender. Cut or pierce tops of potatoes lengthwise; squeeze ends and push toward center to open. Spoon vegetable mixture over potatoes.