Eggplant Burrito 

2 teaspoons olive oil
1 eggplant peeled and cut into 3 x 1-inch strips (1 1/2 pounds)
2 cups red bell pepper cut into strips
1 cup bermuda onions sliced vertically
2 tablespoons jalapeno pepper sliced
1 teaspoon dried oregano
1 teaspoon chili powder
2 cloves minced garlic
2 cups tomato juice
1 cup water
1 tablespoon lime juice
1/4 teaspoon salt
6 8 inch fat-free flour tortillas
1 1/2 cups fat-free Monterey Jack cheese shredded
6 tablespoons plain nonfat yogurt

Preheat oven to 350.

Heat oil in a large nonstick skillet over high heat. 
Add eggplant; sauté 3 minutes. Add bell pepper and next 5 ingredients 
sauté another minute. 

Add tomato juice and water; cook 10-12 minutes or until vegetables are tender, 
and liquid is absorbed. Remove from heat; stir in lime juice and salt.

Divide eggplant mixture evenly among tortillas; sprinkle with cheese, 
and roll up. 
Place burritos, seam side down, on a jellyroll pan. 
Bake at 350 for 5 minutes or until thoroughly heated.