Serves: 6
Total Calories: 99

2 teaspoons olive or vegetable oil
1 medium onion, chopped (1/2 cup)
2 cloves garlic, crushed
1 1/2 large eggplant, peeled and chopped (7 cups)
1 medium tomato, chopped (3/4 cup)
2 tablespoons chopped fresh or 2 tsp dried basil leaves
2 tablespoons red wine vinegar
1/4 teaspoon pepper
1/8 teaspoon salt
3 pita bread (6 inches in diameter), cut in half
Leaf lettuce
Fresh basil leaves, if desired
1 (7-ounce) jar roasted red bell pepper, drained and cut into strips

Heat oil in 10-inch nonstick skillet over medium heat. Cook onion and garlic in oil about 3 minutes, stirring occasionally, until onion is tender. Stir in eggplant and tomato. Cook uncovered 8 to 10 minutes, stirring frequently, until eggplant is very tender. Stir in chopped basil, vinegar, pepper and salt. Cover and refrigerate about 2 hours or until cool drain if necessary. Line each pita bread half with lettuce, whole basil leaves and red bell peppers. Fill with eggplant mixture.
1 Serving: Calories 140 (Calories from Fat 20) Fat 2g (Saturated 0g) Cholesterol 0mg Sodium 220mg Carbohydrate 32g (Dietary Fiber 6g) Protein 5g.

From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 99
Calories from Fat: 13

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