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

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.