1 small eggplant, cut into ½ inch cubes
1 tablespoon canola oil
1 zucchini, halved and cut into slices
1 red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
1 red onion, cut into ½ inch wedges
1 tablespoon balsamic vinegar
1 garlic cloves, minced
12 whole-wheat tortillas, 8-inch diameter
4 cups cooked, warm brown rice
6 tablespoons fresh tomato salsa
12 cilantro sprigs
Preheat oven to 450°.
Spray a large pan with non-sick cooking spray.
In a large bowl, toss the eggplant with the oil to coat. Add the zucchini, peppers, onion, vinegar and garlic, tossing to mix. Transfer the mixture to the prepared pan. Roast uncovered, stirring twice, until the vegetables are tender, 25-30 minutes.
Heat a dry large frying pan (not one with a nonstick surface) over medium heat. One at a time, heat the tortillas in the hot pan on each side until softened, about 20 seconds per side.
To serve, divide the tortillas among individual plates. Spread an equal amount of the vegetable mixture and rice on each tortilla. Top with ½ tablespoon of the salsa. Fold in both sides of each tortilla up over the filling, and then roll to close.
Garnish with cilantro sprigs.
Makes: 6 servings.