Eggplant Sandwiches With Red Pepper-yogurt Sauce

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Details

11 Ingredients

• 1 cup nonfat plain yogurt
• 1/2 cup light mayonnaise
• 1 7-oz. jar roasted red peppers, drained and chopped
• 1/3 cup packed fresh basil leaves, thinly sliced
• 1 large clove garlic, pressed
• Salt and black pepper to taste
• 1 firm medium-sized eggplant (about 3/4 lb.), cut into 1/2-inch-thick slices
• 2 cups arugula, washed, dried
• 1 tsp. olive oil
• 1 tsp. red wine vinegar
• 6 whole wheat pita pockets