Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Rice, brown, quick cooking; 16 oz Tomatoes, canned, whole;
-uncooked -chopped (reserve liquid)
1 tb Olive oil Salt and pepper to taste
1 Eggplant; peeled, chopped 1/4 ts Red pepper; crushed
1 Onion; chopped 4 lg Pita rounds; cut in half
2 Garlic cloves; minced

Cook rice according to package directions. Set aside.
In a wok or large skillet, heat oil. Add eggplant and stir-fry until
eggplant shrinks, 5 to 10 minutes. Add onion and garlic and stir-fry
a few minutes more. Stir in tomatoes, tomato liquid and seasonings.
Cover and let simmer until eggplant reaches desired tenderness.
Place mixture in a serving bowl. Stir in cooked rice.

Fill pita pockets with rice-eggplant mixture. Heat filled pockets in
microwave if desired. Serves 4 to 5.

Variation: Omit rice and serve eggplant mixture over thin spaghetti,
vermicelli or linguine.

Per serving: 430 cal; 12 g prot; 6 g fat; 83 g carb; 0 chol; 805 mg
sod.

From the files of DEEANNE

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