1 small eggplant, peeled and chopped
2 small red peppers, seeded and chopped
Italian herb mix
Pecorino Romano cheese, grated (about 1 C)
Non-fat Greek yogurt (1 carton)
Basil - a big bunch
Whole wheat English muffins, split (I use a package’s worth)
Preheat oven to 350 degrees. Blend basil, some of the cheese, and some olive oil in a food processor. Add yogurt and blend until mixed well; set aside. Place muffins on a cookie sheet and bake until they start to get toasty (but not too much because they will get cooked some more). Let them cool for a bit.
Meanwhile, add some olive oil to a sauté pan and heat up. Add the eggplant and red peppers and dried herbs. Saute until soft (a bit mushy). Take off heat. Spread the yogurt mix on the muffins followed by the veggies. Top with more cheese. Bake for about 15-20 minutes (until warmed through and the cheese starts to get a little brown). Remove and serve.