light meals

Ingredients

	1 1/2 medium raw eggplant, or 1 large, peeled and cubed
	2 medium garlic clove(s), chopped
	2 tsp olive oil
	1 large sweet red pepper(s), chopped
	1 large yellow pepper(s), chopped
	1 small red onion(s), chopped
	4 medium plum tomato(es), chopped
	1 Tbsp fresh oregano, chopped, or 1 tsp dried
	16 oz canned cannellini beans, rinsed and drained
	1/4 cup(s) feta cheese
	8 oz mixed greens
	6 Tbsp fat-free red wine vinaigrette

Instructions

• Preheat oven to 450ºF. Coat a metal jelly roll pan with cooking spray.
  
  
• Place eggplant and garlic in a large bowl; drizzle with oil and toss to coat. Spoon onto prepared pan. Bake until tender and browned, about 10 minutes, stirring occasionally. Remove from oven and cool in refrigerator.
  
  
• Combine remaining ingredients, except vinaigrette, in a large bowl. Add eggplant and toss with vinaigrette. Yields about 1 1/2 cups per serving.