Rachael's Eggplant Sloppy Joe's!

I came across this interesting recipe in Rachael Ray's "Every Day" Magazine--June 2014. It intrigued me, because it seemed so unconventional for a "Sloppy Joe," yet easy and super inexpensive. Further, my family happens to LOVE eggplant. I'm always looking for great recipes for the night shade vegetable, because my father grows SO MANY different varieties up at our family's Bella Terra Farm. So, I gave it a shot....tweaked a few ingredients (to make it CLEANER, of course).....and the verdict? WINNER!

Check it out!

Eggplant Sloppy Joes

Ingredients:

1 large eggplant, diced

1 15.5 oz. can of fire roasted diced tomatoes

1 bell pepper, diced

2-3 Tbsp. olive oil

3 cloves garlic, minced

2 Tbsp. chopped basil

1 tsp. Italian seasoning

4 slices lowfat mozzarella cheese OR one avocado, sliced into sections

4 whole grain/whole wheat flat breads, pitas, or buns

Directions:

In a skillet, heat the oil over medium-high heat. Add in and cook the eggplant, tomatoes, bell pepper, garlic, basil, and Italian seasoning. You can also season with a little salt, pepper, and/or red pepper---if you like. Stir in skillet until the vegetables soften--partially covered, about 10 minutes. Next, melt cheese on your choice of bread in a toaster oven---OR---prepare avocado slices on your 4 servings of bread, in lieu of the cheese. Next, divide eggplant mixture amongst each of the breads and create your Sloppy Joe!

These are great with a side of baked oven fries or the baked onion rings--recipe also available on my blog!