(makes 4 servings)

Ingredients:

• Tomato Vinaigrette (see recipe below)
• 1 small unpeeled eggplant, cut into eight 3/4-inch slices (about 1 lb.)
• 1 1/2 teaspoons fresh basil, chopped (or 1/2 teaspoon dried basil)
• 1/4 teaspoon salt
• 2 oz. provolone cheese, cut into strips

Tomato Vinaigrette:

Combine the following ingredients into a bowl:

• 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
• 1/2 teaspoon salt
• 2 cloves garlic, finely chopped

Directions:

1. Make Tomato Vinaigrette and set aside.
2. Turn oven on to broil.
3. Spray a 12-inch nonstick skillet with an ovenproof handle with cooking spray and heat over medium-high heat.
4. Spray both sides of eggplant and place in skillet.
5. Sprinkle 3/4 teaspoon of basil and 1/8 teaspoon of the salt over eggplant slices. 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.