Eggplant sandwiches
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Rice, brown, quick cooking; uncooked |
| 1 | tablespoon | Olive oil |
| 1 | Eggplant; peeled, chopped | |
| 1 | Onion; chopped | |
| 2 | Garlic cloves; minced | |
| 16 | ounces | Tomatoes, canned, whole; chopped (reserve liquid) |
| Salt and pepper to taste | ||
| ¼ | teaspoon | Red pepper; crushed |
| 4 | larges | Pita rounds; cut in half |
Directions
Cook rice according to package directions. Set aside.
In a wok or large skillet, heat oil. Add eggplant and stir-fry until eggplant shrinks, 5 to 10 minutes. Add onion and garlic and stir-fry a few minutes more. Stir in tomatoes, tomato liquid and seasonings.
Cover and let simmer until eggplant reaches desired tenderness.
Place mixture in a serving bowl. Stir in cooked rice.
Fill pita pockets with rice-eggplant mixture. Heat filled pockets in microwave if desired. Serves 4 to 5.
Variation: Omit rice and serve eggplant mixture over thin spaghetti, vermicelli or linguine.
Per serving: 430 cal; 12 g prot; 6 g fat; 83 g carb; 0 chol; 805 mg sod.
From the files of DEEANNE