Recipe for Toscana Wrap 
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Yield:
4
Ingredients:
Amount Ingredient
1 x eggplant peeled cut into 1-inch pieces 2 pounds
1 cup onion 1 inch pieces
1 cup cubed green bell pepper 1 inch pieces
1 cup cubed red bell pepper 1 inch pieces
1 tbl dried Italian seasoning
2 tbl balsamic vinegar
1 tbl extra-virgin olive oil
1/2 tsp crushed red pepper
1/4 tsp salt
1/2 cup canned cannellini beans drained or other white beans
4 x nonfat flour tortillas 10-inch diameter
1/3 cup shredded part-skim mozzarella cheese
Instructions:
Instructions: 1. Preheat oven to 450F.

2. Combine first 9 ingredients in a bowl; toss well. Arrange vegetables in a single layer on a jelly-roll pan. Bake at 450F for 40 minutes or until lightly browned, stirring occasionally. Stir in beans. Warm tortillas according to package directions. Spoon one-fourth of eggplant mixture down the center of each tortilla, and sprinkle each with 1/3 cup cheese and 1/4 cup tomato; roll up. Wrap each filled tortilla in aluminum foil. Reduce oven temperature to 350F. Bake at 350F for 5 minutes or until cheese melts. Serve warm.

Yield: 4 servings (serving size: 1 wrap).

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