Aubergine Burrito Recipe

• 2 tsp extra virgin olive oil
• 1 x aubergine peeled and cut into 3x1-inch strips1 1/2 pounds
• 2 c. red bell pepper cut into strips
• 1 c. red onions sliced vertically
• 2 Tbsp. jalapeno pepper sliced
• 1 tsp dry oregano
• 1 tsp chili pwdr
• 2 x cloves chopped garlic
• 2 c. tomato juice
• 1 c. water
• 1 Tbsp. lime juice
• 1/4 tsp salt
• 6 x 8 inch fat-free flour tortillas
• 1 1/2 c. fat-free Monterey Jack cheese shredded
• 6 Tbsp. plain nonfat yogurt

1. Preheat oven to 350.
2. Heat oil in a large nonstick skillet over high heat.
3. Add in aubergine; saute/fry 3 min.
4. Add in bell pepper and next 5 ingredients
5. (bell pepper through garlic); saute/fry 1 minute.
6. Add in tomato juice and water; cook 12 min or possibly till vegetables are tender, and liquid is absorbed.
7. Remove from heat; stir in lime juice and salt.
8. Divide aubergine mix proportionately among tortillas; sprinkle with cheese, and roll up.
9. Place burritos, seam side down, on a jellyroll pan.
10. Bake at 350 for 5 min or possibly till thoroughly heated.
11. Serve with yogurt.
12. NOTES :

olive oil, aubergine, red bell pepper, red onions, jalapeno pepper, oregano, chili pwdr, garlic, tomato juice, water, lime juice, salt, flour tortillas, nonfat yogurt

Taken from cookeatshare.com/recipes/aubergine-burrito-71417 (may not work)