Eggplant sandwiches

Yield: 4 servings

Measure Ingredient
1 cup Rice, brown, quick cooking; uncooked
1 tablespoon Olive oil
1 \N Eggplant; peeled, chopped
1 \N Onion; chopped
2 \N Garlic cloves; minced
16 ounces Tomatoes, canned, whole; chopped (reserve liquid)
\N \N Salt and pepper to taste
¼ teaspoon Red pepper; crushed
4 larges Pita rounds; cut in half

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

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