Broiled Eggplant with Provolone and Tomato

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

Tomato Vinaigrette:
 * 2 oz. provolone cheese, cut into strips


 * 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.