Ingredients

3 large eggplants (3 pounds total)

6 tablespoon fresh lemon juice

2 green bell peppers, cored, seeded and finely diced

2 prepared roasted red peppers, diced

2 tomatoes, seeded and diced

15 yellow or red cherry tomatoes, quartered

4 cloves garlic, chopped

1/2 cup finely chopped Italian parsley

1/4 cup finely chopped fresh chives

2 tablespoon finely julienned fresh basil

1 tablespoon extra-virgin olive oil

1/2 teaspoon salt

1/8 teaspoon teaspoon freshly ground black pepper

Yogurt Sauce:

• 2 cups nonfat plain yogurt
• 1/2 cup peeled and diced cucumber
• 1 jalapeño pepper, seeded and diced
• 1 tablespoon chopped fresh mint
• 2 tablespoons fresh lemon juice
• 2 teaspoons olive oil
• 1/2 teaspoon salt

Pita chips:

• 4 whole-wheat pitas, each cut into 12 wedges
• Vegetable oil cooking spray
• 2 tablespoon reduced-fat grated Parmesan
• 2 tablespoon poppy seeds
• 1 tablespoon sesame seeds
• 1/4 teaspoon freshly ground black pepper

Description

This Appetizer From Chef Joe Bonaparte, Academic Director Of Culinary Arts At The Art Institute Of Charlotte In North Carolina, Provides Bone-building Calcium.

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