Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea Eggplant sliced 1/2" thick 1 ea Low-sodium tamari
1 ea Sliced tomato 1 ea Balsamic vinegar
1 ea Basil to taste 1 ea Red pepper to taste

Bake eggplant on a baking sheet at 400 degrees for about 8-10
minutes. When I turned the slices over and topped them with basil and
sliced tomato like the recipe said, I brushed them with a mixture of
low-sodium tamari and balsamic vinegar. I added some pieces of red
pepper at this time, too, and brushed them with the mixture. Eight
minutes or so more in the oven, and it was YUMMY!

Source: from an early McDougall cookbook, with a variation

Posted by elinorl#mcn.org (Elinor Lindheimer) to the Fatfree Digest
[Volume 16 Issue 20] Mar. 24, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9#aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km#salata.com.

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