Roasted Eggplant Salad

• 8 ounces fresh shiitake mushrooms
• 1 1/2 pounds eggplant, peeled and cut into 1-inch cubes
• 1 1/4 cups frozen whole-kernel corn, thawed
• Olive oil-flavored vegetable cooking spray
• 4 ounces reduced-fat Havarti cheese, diced
• 1 cup finely chopped sweet red pepper
• 1/2 cup chopped green onions
• 1 tablespoon sesame seeds, toasted
• 3 tablespoons white wine vinegar
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon lemon juice
• 2 teaspoons olive oil
• 5 (8-inch) pita bread rounds
• 5 green leaf lettuce leaves

1. Remove and discard mushroom stems. Place mushrooms, eggplant, and corn in a large roasting pan coated with cooking spray. Coat eggplant mixture with cooking spray; toss, and coat again with cooking spray. Bake at 450u0b0 for 20 minutes or until lightly browned, stirring occasionally. Let cool.
2. Combine eggplant mixture, cheese, and next 3 ingredients in a large bowl; toss lightly.
3. Combine vinegar and next 3 ingredients in a jar; cover tightly, and shake vigorously. Pour vinegar mixture over vegetable mixture; toss lightly.
4. Cut each pita round into 8 wedges; place on a baking sheet coated with cooking spray. Bake at 400u0b0 for 5 minutes or until crisp.
5. To serve, place lettuce on 5 plates. Top each with 1 1/2 cups vegetable mixture. Serve with toasted pita wedges.

shiitake mushrooms, eggplant, corn, olive oil, cheese, sweet red pepper, green onions, sesame seeds, white wine vinegar, soy sauce, lemon juice, olive oil, bread, green leaf

Taken from www.myrecipes.com/recipe/roasted-eggplant-salad (may not work)