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.