Eggplant ole` (kxmt69b)

6 servings

Ingredients

Quantity Ingredient
1 each Medium Eggplant
2 eaches Seeded tomatoes, chopped-2 c
1 can Chopped green chilis (4 oz)
½ teaspoon Dried oregano
¼ teaspoon Ground cumin
½ cup Shredded Monterey Jack

Directions

Rinse eggplant and cut off top. Peel, if desired.

Cut crosswise into ½ inch slices. Place slices in a 12x7 1/2x2 inch microwave safe baking dish. Add 2 T water. Cover with vented microwave safe plastic wrap. Micro cook on 100 percent power (high) 5 to 7 minutes or till tender, turning the dish once. Drain.

Combine chopped tomatoes, chili peppers, oregano, cumin, ⅛ t salt, and ⅛ t pepper in a mixing bowl.

Pour over eggplant, cook uncovered on high for 1 to 2 minutes or till heated through. Sprinkle with cheese.

Let stand, covered, for 2 to 3 minutes to melt the cheese. Each Serving: 65 calories, 4g Protein, 6g Carbohydrate, 3g Fat, 0mg Cholesterol, 153mg Sodium.

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