Recipe: Toscana Wraps

TOSCANA WRAPS

1 (2-pound) eggplant, peeled and cut into 1-inch pieces
1 cup (1-inch) pieces onion
1 cup (1-inch) cubed green bell pepper
1 cup (1-inch) cubed red bell pepper
1 tablespoon dried Italian seasoning
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
1/2 cup canned cannellini beans or other white beans, drained
4 (10-inch) fat-free flour tortillas
1 1/3 cups (5 ounces) shredded part-skim mozzarella cheese
1 cup diced tomato

Preheat oven to 450 degrees F.

Combine first 9 ingredients in a bowl; toss well. Arrange vegetables in a single layer on a jellyroll 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 1/3 cup cheese and 1/4 cup tomato; roll up. Wrap each filled tortilla in aluminum foil.

Reduce oven temperature to 350 degrees F.

Bake at 350 for 5 minutes or until cheese melts. Serve warm.

Servings: 4
Source: Cooking Light