Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea Medium Eggplant
2 ea 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

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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