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Caponata Pockets |
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Serves: 6 Print this Recipe2 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 breads (6 inches in diameter), cut in half Leaf lettuce Fresh basil leaves, if desired 1 (7-ounce) jar roasted red bell peppers, drained and cut into strips Download Cook'n to get nutional information for this recipe
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. Caponata Pockets is from the Cook'n Healthy & Hearty collection. Click here to get this CD or download the recipes right now! Sign up for our free monthly newsletter, with recipes, cooking tips and more! Enjoy more recipes like this! Squash and Bean Chili Stew Three-Bean Chili Mexican Polenta Pie Beans Are Healthy! Garden Phyllo Quiches Spaghetti Torte Savory Zucchini Frittata Southwestern Frittata Spinach Frittata with Creole Sauce Creole Sauce Baked Herb Omelet Spicy Five-Pepper Spoon Bread Swiss Capellini Tart Béchamel Sauce Three-Cheese Noodle Bake Fresh Mushroom Fettuccine Double Spinach Fettuccine Mediterranean Vegetable Ziti Manicotti Spaghetti with Broccoli and Mushrooms Winter Baked Pasta Zucchini Lasagna Triple-Cheese Ravioli Layered Eggplant Parmigiana Egg Yourself On Caponata Pockets Hearty Bean Patties Horseradish Sauce Black Bean Taco Salad Cuban Black Beans and Rice Risotto Primavera Low-Fat Shopping Spring Vegetable Paella Polenta with Italian Vegetables Vegetable Couscous Five Reasons to Eat Meatless Impossible Vegetable Pie Thin Crust Create-a-Pizza Hearty Bean and Pasta Stew Does Pasta Make You Fat? Bean-Cheese Pie Spicy Garbanzos Savory Mushroom Strata Heading Out of Town? Pasta with Lemon Rigatoni with Artichokes Garbanzo Bean Sandwiches Vegetable Burritos Meatless Mainstays Vegetarian Burger Sandwich Meatless "Meatball" Pizza Roasted-Vegetable Pizza Vegetable Kung Pao Bok Choy with Baked Tofu Tex-Mex Rice and Bean Bake Indian Lentils and Rice Chili Baked Potatoes |
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