Yield: 4 servings
|1||Eggplant; peeled cut into 1-inch pieces 2 pounds|
|1 cup||Pieces onion; 1 inch pieces|
|1 cup||Cubed green bell pepper; 1 inch pieces|
|1 cup||Cubed red bell pepper; 1 inch pieces|
|1 tablespoon||Dried italian seasoning|
|2 tablespoons||Balsamic vinegar|
|1 tablespoon||Extra-virgin olive oil|
|½ teaspoon||Crushed red pepper|
|½ cup||Canned cannellini beans; drained or other white beans|
|4||Fat-free flour tortillas -10-inch diameter|
|1⅓ cup||Shredded part-skim mozzarella cheese|
|1 cup||Diced tomato|
1. Preheat oven to 450°F.
2. Combine first 9 ingredients in a bowl; toss well. Arrange vegetables in a single layer on a jelly-roll pan. Bake at 450° for 40 minutes or until lightly browned, stirring occasionally. Stir in beans. Warm tortillas according to package directions. Spoon one-fourth of eggplant mixture down the center of each tortilla, and sprinkle each with ⅓ cup cheese and ¼ cup tomato; roll up. Wrap each filled tortilla in aluminum foil. Reduce oven temperature to 350°. Bake at 350° for 5 minutes or until cheese melts.
Yield: 4 servings (serving size: 1 wrap).
Calories 381 (25% from fat); fat 10.4g (sat 4.2g, mono 4.3g, poly 1.1g); protein 16.7g; carbohydrate 59.2g; fiber 6.4g; cholesterol 21mg; iron 4.3mg; sodium 795mg; calcium 354mg.
Busted by Gail Shermeyer <4paws@...> Recipe by: Cooking Light March 1998 Posted to EAT-LF Digest by aml@... on Apr 22, 1999, converted by MM_Buster v2.0l.