Enlightened Pan Bagna

Recipe Ingredients

2 tablespoons	30ml	Extra-virgin olive oil
8		Peeled eggplant - (1/4" thick)
2		Low-sodium tuna in water - (6 1/2 oz ea)
1 cup	160g / 5.6oz	Frozen cut green beans - thawed
2 tablespoons	30ml	Red-wine vinegar
1 tablespoon	15ml	Chopped fresh parsley
2 teaspoons	10ml	Chopped rinsed capers
1/8 teaspoon	0.6ml	Freshly-ground black pepper
12		Light or regular Italian bread
1/2		Red onion - thinly sliced
8		Tomato slices
1/4 cup	36g / 1.3oz	Black olives - coarsely chopped
12		Arugula leaves
24		Watercress sprigs

Recipe Instructions

Lightly brush a nonstick baking sheet with 1 tablespoon of the oil. Arrange the eggplant on the sheet in a single layer. Bake at 350 degrees for 20 minutes, or until the slices are lightly browned on the bottom. Turn the pieces and bake for 10 minutes, or until tender. Set aside.

Drain the tuna well. Transfer to a large bowl and flake with a fork. Add the beans, vinegar, parsley, capers, pepper and the remaining 1 tablespoon oil. Mix well. Divide the tuna mixture among 4 slices of the bread. Top with the onion slices. Add another slice of bread to each sandwich. Top with the eggplant and the tomato slices. Sprinkle with the olives. Top with the arugula, watercress and the remaining bread. Cut each sandwich in half; secure the pieces with wooden picks.

This recipe yields 4 servings.

Nutritional Information Per Serving: Calories: 388; Fat: 8.7 grams (20% of calories); Cholesterol: 36 milligrams; Sodium: 883 milligrams; Fiber (grams) 10.

Source:
Prevention's Recipe Archive at http://www.prevention.com/cooking

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