1 ea Medium Eggplant
2 ea Seeded tomatoes, chopped-2 c
1 cn Chopped green chilis (4 oz)
1/2 t Dried oregano
1/4 t Ground cumin
1/2 c Shredded Monterey Jack
Rinse eggplant and cut off top. Peel, if desired. Cut crosswise into 1/2 inch slices. Place slices in a 12×7 1/2×2 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, 1/8 t salt, and 1/8 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.