Ingredients
| 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) |
Directions
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.
Source: www.allrecipes.com