Easy Eggplant Puff Pouches

Difficutly: easy
Time: 15 Min
Portion: 4 servings
Ingredients:

2 tablespoons olive oil

2 white onions, sliced

2 cloves garlic, crushed

1 eggplant, peeled and cubed (1")

1 – 4 oz can mushrooms

1 – 2.25 oz can sliced black olives

1 – 14.5 oz can diced tomatoes

1 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 cup fresh basil, chopped

2 cups cooked brown rice

1 sheet frozen puff pastry, thawed

1 tablespoon margarine, melted

4 leaves fresh basil, for garnish

Directions:

In a large skillet over medium heat, saute olive oil and onion for 4 minutes. Add the garlic and the eggplant. Saute another 5 minutes, stirring occasionally. Add mushrooms, olives, tomatoes, oregano, salt and pepper. Cover and simmer for 15 minutes. Meanwhile, in a large mixing bowl, combine rice with 1/4 cup chopped basil. Set aside. On a large cutting board, roll out puff pastry and cut into 4 equal squares (about 6×6). Preheat oven to 400. To build pouches, spoon 1/2 cup of rice onto the center of each puff pastry square. Layer 1/2 cup of eggplant mixture on top of the rice. Pull all four corners of the pastry to the center until they meet. Twist the four corners together, and then pinch the seams of the pouch to loosely seal them together. (It?s okay if the seams burst open.) Place all four pouches on a non-stick cookie sheet. Brush pastry with melted margarine. Bake for 20 minutes, until flakey, crisp and lightly browned. Garnish each pouch with a fresh basil leaf. Serve immediately.