Ingredients
- 1 to 2 tablespoons olive oil
- 1 teaspoon minced garlic
- 2 medium-size yellow, red or purple bell peppers, cored, seeded and finely choppped
- 2 medium-size red onions, finely chopped
- 3 long, thin Japanese purple or white eggplant, washed, trimmed and cut into bite-size pieces, but not peeled
- Freshly ground black pepper to taste
- A handful of fresh basil leaves
- 6 small flour tortillas, toasted until light brown on both sides
- Freshly grated Parmigiano Reggiano, 1/3 to 3/4 cup
- 4 small red or yellow tomatoes, sliced
- Nutritional Information
Nutritional analysis per serving (3 servings)
544 calories; 18 grams fat; 5 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 79 grams carbohydrates; 19 grams dietary fiber; 24 grams sugars; 21 grams protein; 13 milligrams cholesterol; 851 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 large or 3 regular servings
Preparation
- Preheat the broiler.
- Heat oil in regular or nonstick skillet. Add garlic and cook for 30 seconds. Stir in peppers, onions and eggplant, and cook over medium-high heat until vegetables are soft.
- Season with pepper; stir in basil and cook just until wilted.
- Arrange vegetables evenly over the browned tortillas. Sprinkle with cheese and run under broiler long enough to melt cheese. Top with tomato slices and serve.
10 minutes
Dining and Cooking