Quantity Ingredients
1 small eggplant, diced
1/4 cup fresh sliced mushrooms
1 green bell pepper, chopped
1/2 onion, chopped
1/4 tsp garlic powder or minced fresh garlic, to taste
1 tbsp olive oil
4 whole grain pitas, halved
1 cup shredded paryt skim mozzarella cheese
1/2 cup light ranch-style salad dressing (optional)


Combine eggplant, mushrooms, green bell pepper, onion, garlic powder and olive oil in a skillet and fry until vegetables are gently brown and softened.

Stuff hot vegetable mixture into pita pockets. Sprinkle mozzarella cheese into the pockets. Top with ranch dressing, if desired.

Makes 8 servings.