April 8th, 2012
Recipe courtesy of www.newscanada.com
In medium saucepan, heat oil over medium heat. Add onion and celery, cook, stirring often, until onion is tender, about 5 minutes. Add eggplant and zucchini and cook until zucchini is softened, about 3 minutes. Add sauce and reduce heat to simmer, covered, for 10 minutes. Let cool.
Stir together Parmesan and mozzarella. Set aside.
Divide dough into 8 pieces. Roll out each piece to make a 6-inch circle. Spoon about ¼ cup of the sauce into the centre of the dough and top with about 2 tbsp of the cheese. Fold over dough to make a semi-circle and crimp edges with hands or a fork. Arrange on a parchment-lined baking sheet. Repeat with remaining dough and filling. Bake in the centre of a 425°F (210°C) oven until pastry is puffed and golden, about 18 to 20 minutes.
Let cool slightly.
464 calories, 10 g fat, 23 g protein, 72 g carbohydrates, 6 g fibre. Excellent source of calcium and iron. Good source of vitamin C, B6, B12, riboflavin, folic acid, magnesium amd zinc.