Name: Eggplant Ole
Ingredients: 1 Medium Eggplant; 2 Seeded tomatoes, chopped-2 c; 1 cn Chopped green chilis (4 oz); 1/2 ts Dried oregano; 1/4 ts Ground cumin; 1/2 c Shredded Monterey Jack

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Grains		Side dish, Vegetables, Low-cal, Microwave	6	Servings

INGREDIENTS

1		Medium Eggplant
2		Seeded tomatoes, chopped-2 c
1	cn	Chopped green chilis (4 oz)
1/2	ts	Dried oregano
1/4	ts	Ground cumin
1/2	c	Shredded Monterey Jack

INSTRUCTIONS

Rinse eggplant and cut off top.  Peel, if desired.
Cut crosswise into 1/2 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, 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.

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