Eggplant Tortilla

1/2 cup fresh cubed Eggplant (peeled is optional)

5 strips broken in half to make 10 pieces of Yellow,Orange, or Red Bell Pepper

1 flour Tortilla about 7'-8' inches round

1 oz worth of shredded cheddar cheese (you can replace the cheddar for another cheese)

1 to 2 TBLsp of Spaghetti Sauce (In this info it has Prego but any will do)

1 tsp of olive oil (Optional)

Get out a sauce pan and begin to heat it up at a low temperature. Put in your now oil if your pan sticks. Add your eggplant and peppers stiring them moderatly to keep from burn. Cook until eggplant begins to brown on all sides. Lower the temperature just a bit more then add your sauce stiring till all is heated well. Turn of heat.

Heat up your 8'-10' frying pan just enough to get hot not burn. Take your tortilla and place on the dry pan. (for more crisp, heat the torilla on both sides) Add the mixer from the sauce pan ontop of the torilla taking care not to spill over the edges. While the pan still heats thiis sprinkle the cheese of your choice ontop and wait till you see the middle cheese bgin to melt. Turn off heat and remove from pan. Let cool til you can eat it safely. The best part is while it cools the cheee finishes the melty process.

To serve either pick up and eat it yourself or for a nice guest treat slice it into four triangles. Just double the recipe if needing more or useing a much larger torilla for parties.

Note: Feel free to add or subtract some of the ingredients to your prefrence. I like to add mushrooms to mine though I know not everyone likes them. Besides it is a pizza of sorts. This is mostly to help give Eggplant a better standing in this world. :D

Number of Servings: 4

Recipe submitted by SparkPeople user ITCHYTASTEY.