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Toscana Wrap

Yield 4 servings (serving size: 1 wrap)
This recipe derives its name from ingredients indigenous to the Tuscan area of Italy.

Ingredients

  • 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

Nutrition Information

  • calories 381
  • caloriesfromfat 25 %
  • fat 10.4 g
  • satfat 4.2 g
  • monofat 4.3 g
  • polyfat 1.1 g
  • protein 16.7 g
  • carbohydrate 59.2 g
  • fiber 6.4 g
  • cholesterol 21 mg
  • iron 4.3 mg
  • sodium 795 mg
  • calcium 354 mg

How to Make It

  1. Preheat oven to 450°.

  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 1/3 cup cheese and 1/4 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. Serve warm.