Toscana Wrap

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

Preparation

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.