Roasted Eggplant Salad

Ingredients

• 1.3 cups whole-kernel corn frozen thawed
• 1.5 pounds eggplant peeled cut into 1-inch cubes
• 8 ounces mushroom caps fresh
• 0.5 cup green onions chopped
• 4 ounces havarti cheese diced reduced-fat
• 1 tablespoon juice of lemon 
• 5 leaf lettuce leaves green
• 3 tablespoons soya sauce low-sodium
• 2 teaspoons olive oil 
• 5 8-inch pita bread rounds ()
• 1 cup bell pepper sweet red finely chopped
• 1 tablespoon sesame seed toasted
• 3 tablespoons citrus champagne vinegar 

Equipment

• bowl
• baking sheet
• oven
• roasting pan

Directions

1. Remove and discard mushroom stems.
2. Place mushrooms, eggplant, and corn in a large roasting pan coated with cooking spray. Coat eggplant mixture with cooking spray; toss, and coat again with cooking spray.
3. Bake at 450 for 20 minutes or until lightly browned, stirring occasionally.
4. Let cool.
5. Combine eggplant mixture, cheese, and next 3 ingredients in a large bowl; toss lightly.
6. Combine vinegar and next 3 ingredients in a jar; cover tightly, and shake vigorously.
7. Pour vinegar mixture over vegetable mixture; toss lightly.
8. Cut each pita round into 8 wedges; place on a baking sheet coated with cooking spray.
9. Bake at 400 for 5 minutes or until crisp.
10. To serve, place lettuce on 5 plates. Top each with 1 1/2 cups vegetable mixture.
11. Serve with toasted pita wedges.