Roasted Vegetable Sandwich

Serves 4.

Vegetables:
1 large eggplant
1 onion, sliced
2 bell peppers, julienne cut
2 tomatoes, sliced
12 mushrooms, sliced
1/2 cup red or white wine
4 tablespoons balsamic vinegar
3 cloves garlic, minced
2 teaspoons oregano
2 teaspoons basil

Aioli (optional):
3 tablespoons nonfat mayonnaise
1 tablespoon whole-grain mustard
1 teaspoon lemon juice
1/2 teaspoon chopped garlic
1 tablespoon chopped basil
1/4 teaspoon freshly ground black pepper
1 pinch cayenne pepper

Sandwich:
8 slices whole-wheat or sourdough bread
8 leaves arugula
4 tablespoons grated nonfat mozzarella cheese (optional)

Slice eggplant and soak in salted water for 30 minutes, then drain.

Meanwhile, preheat oven to 400 degrees F. Arrange eggplant, sliced onions, pepper, tomatoes and mushrooms in baking pan. Pour wine and balsamic vinegar over vegetables, add seasonings and stir. Roast at 400 degrees F or until soft.

Combine ingredients for aioli, if using. Spread aioli on bread slices. Place arugula and roasted vegetables on bread, and serve.

Per serving: 280 calories, 13 g protein, 47 g carbohydrates, 3.5 g fat, 52 mg cholesterol, 460 mg sodium. Calories from fat: 11 percent