Broiled Eggplant with Provolone and Tomato

Ingredients

• Tomato Vinaigrette (see recipe below)
• 1 small unpeeled eggplant, cut into eight ¾-inch slices (about 1 lb.)
• 1½ teaspoons fresh basil, chopped (or ½ teaspoon dried basil)
• ¼ teaspoon salt
• 2 oz provolone cheese, cut into strips

Tomato Vinaigrette

• 2 large tomatoes, chopped (about 2 cups)
• 1 tablespoon fresh basil, chopped (or 1 teaspoon dried basil)
• 2 tablespoons capers
• 1 tablespoon red wine vinegar
• 1 tablespoon fresh lemon juice
• 2 teaspoons olive oil
• ½ teaspoon salt
• 2 cloves garlic, finely chopped

Procedures

Tomato Vinaigrette

1. Combine the ingredients into a bowl.
2. Set aside.

Eggplant

1. Turn oven on to broil.
2. Spray a 12-inch nonstick skillet with an ovenproof handle with cooking spray and heat over medium-high heat.
3. Spray both sides of eggplant and place in skillet.
4. Sprinkle ¾ teaspoon of basil and ⅛ teaspoon of the salt over eggplant slices.
5. Cook eggplant for 5 minutes until tender and remove from heat.
6. Arrange provolone cheese over eggplant.
7. Place skillet in oven with cheese surface about 3 inches from the heat and broil for about 1 to 2 minutes or until cheese is melted.
8. Serve eggplant topped with Tomato Vinaigrette.