|1||small eggplant, diced|
|1/4 cup||fresh sliced mushrooms|
|1||green bell pepper, 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.