Shortcuts: Lots of health benefits in this wrap

Inspired by Ellie Krieger's program "Healthy Appetite" on The Food Channel, I combined a few of my favorite vitamin-rich foods to make this tasty vegetarian wrap.

The main ingredient, thinly sliced eggplant, is lightly sprayed with olive oil and cooked in a grill pan or broiled to save on calories. Red pepper strips, roasted pine nuts and fresh spinach add color, flavor and crunch!

Did you know a red bell pepper contains twice the amount of vitamin C of an orange? Also, capsi-cum -- a potent compound found in peppers -- is known to have decongestant qualities, produce

endorphins which promote a sense of well-being, and when used topically relieve minor aches and pains of muscles and joints according to "The New Food Lover's Compan-ion," S.T. Herbst, copyright 2001, and RevolutionHealth.com.

According to the "Flat Belly Diet," adding healthy nuts and seeds to your diet revs up fat burning. Ingredients like toasted pine nuts and whole grain flatbread fulfill that requirement. One serving of Flatout™ Light Original flatbread, sold at Bloom supermarkets, weighs in at 90 calories, zero grams saturated fat, and nine grams of fiber.

Using prepared tzatziki sauce from the deli saved prep time. Made with plain yogurt and cucum-ber, this Greek condiment was a healthy and flavorful alternative to mayonnaise. It not only cut calories, but also added protein and calcium to this nutritional sandwich.

Most importantly, when rolled into one, all these healthy ingredients create a tasty vegetarian meal!

MEDITERRANEAN WRAP

1/4 cup raw pine nuts, lightly

toasted in dry skillet

1 medium eggplant

Olive oil cooking spray

4 Flatout™ Light Original whole wheat flatbreads

8 tablespoons store-bought tzatziki sauce

1/2 red bell pepper cut into thin strips

4 thin slices Vidalia onion

1 cup baby spinach leaves

Salt and pepper to taste

In a dry, nonstick skillet over medium heat, toast pine nuts until golden brown, stirring constantly, about 5 minutes. Cut eggplant diagonally into 1/4 -inch slices. Lightly spray slices with olive oil. In hot grill pan, cook eggplant slices until

tender, about 4 minutes on each side, (may be broiled).

Evenly spread two tablespoons tzatziki sauce on each flatbread. With flatbread horizontal, place 2 to 3 overlapping slices grilled eggplant down center.

Layer with equal amounts red pepper slices, Vidalia onion, baby spinach and pine nuts. Season to taste. Roll tightly, cut in half and serve. Makes 4 servings.

Mary Ann Kauchak lives in Lake Ridge. Her third cookbook, "SHORTCUTS, TOO," is now available at Salt & Pepper Books in Occoquan. She can be reached at makauchak@comcast.net.