2 tsp. olive oil
1 medium onion, chopped
2 cloves garlic, crushed
2 medium eggplants, peeled and chopped (about 7 cups)
1 tomato, chopped
2 tbs. chopped fresh basil (or 2 tsp. dried basil leaves)
2 tbs. red wine vinegar
1/2 tsp. pepper
1/2 tsp. salt
3 pita breads, cut in half
leaf lettuce
1 jar (7 oz.) roasted red bell peppers, drained and cut into strips
Heat the oil in a large nonstick skillet over medium heat. Cook the onion and the garlic in the oil for about 3 minutes, stirring occasionally, until onion is tender. Stir in eggplant and tomato. Cook uncovered 8 to 10 minutes, stirring frequently, until eggplant is very tender. Stir in chopped basil, vinegar, pepper and salt. Cover and refrigerate until cool (about 2 hours). Drain if necessary.
Line each pita bread half with lettuce and red pepper strips. Fill with eggplant caponata. Makes 6 servings, 4 points each.
3/4 cup chickpeas, drained and rinsed
2 tbs. lemon juice
2 tsp. capers
2 tsp. olive oil
3 garlic cloves, finely minced (or crushed)
1 tsp. black pepper
4 cups torn spinach leaves
2 (2.5 oz.) submarine rolls
Place the chickpeas, lemon juice and capers in a food processor and process until smooth.
Heat the oil in a large nonstick skillet over medium heat. Add the garlic and saute' for 1 minute. Add the spinach and continue cooking for another minute. Remove pan from heat and stir in the black pepper.
Slice the sub rolls in half horizontally. Spread the chickpea mixture over the bottom halves of the bread. Top with spinach and cover with the top halves of the bread. Makes 2 servings. Each sandwich is 7 points.