1 small eggplant, cut into ½-inch dice
1 T olive oil
2 zucchini, halved lengthwise and cut into thin slices
1 red bell pepper, stemmed, seeded, and cut into thin strips
1 green bell pepper, stemmed, seeded, and cut into thin strips
1 red onion, cut into ½-inch slices
1 T balsamic vinegar
2 garlic cloves, minced
12 whole wheat tortillas
4 cups cooked, warm brown rice
6 T Fresh Tomato Salsa (See below)
12 cilantro sprigs
Fresh tomato salsa
½ red onion
2 green onions
1 garlic clove, minced
½ jalapeno chile, seeded and minced
3 T chopped cilantro
3 T red or white wine vinegar
Chop the tomatoes and red onion into equal-sized pieces. Finely chop the green onion, including green portions.
In a large bowl, stir together the tomatoes, onions, garlic, jalapeno, cilantro, and vinegar. Serve now, or refrigerate in a tightly covered container for up to 3 day.
Preheat an oven to 450 degrees. Coat a baking pan with nonstick cooking spray.
In a large bowl, toss the eggplant with the oil to coat. Add the zucchini, bell peppers, onion, vinegar, and garlic, tossing to mix well. Transfer the mixture to the prepared pan. Roast, uncovered, stirring once or twice, until the vegetables are tender, 25-30 minutes.
Heat a dry large frying pan over medium heat. One at a time, heat the tortillas in a 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 T of the salsa. Fold in both sides of each tortilla up over the filling, then roll to close. Garnish with the cilantro sprigs.
*Recipe from Mayo Clinic