1 small eggplant, finely chopped
1 cup finely chopped onion
1 medium sweet red pepper, finely chopped
1 medium zucchini, finely chopped
2 garlic cloves, minced
1/4 cup reduced-fat sun-dried tomato salad dressing
1 large tomato, finely chopped
1/4 cup grated Parmesan cheese
10 flavored tortillas of your choice (10 inches)
1/4 cup shredded part-skim mozzarella cheese
In a large skillet over medium heat, cook and stir the eggplant, onion, red pepper, zucchini and garlic in salad dressing
for 3 minutes. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until vegetables are tender. Remove from
the heat; stir in tomato and Parmesan cheese.
With a 3-in. biscuit cutter, cut 48 circles from tortillas. Cut a slit halfway into each tortilla circle. Shape into a
cone; place in a miniature muffin cup. Spoon 4 teaspoons vegetable mixture into each cup. Sprinkle with mozzarella cheese.
Bake at 350° for 5-7 minutes or until tortilla cups are crisp and cheese is melted. Serve warm.