Categories: Vegetables- Eggplant

Ingredients

• 1 14 1/2 oz. can diced tomatoes with peppers and onions
• 1 small eggplant (about 12oz.), trimmed and sliced crosswise into 8 slices
• nonstick cooking spray
• 3 oz. feta cheese with basil and tomato
• 3 cups hot cooked pasta

Directions

1. Brig tomatoes to boiling in a medium saucepan over medium-high heat. Reduce heat; simmer, uncovered, for 10 minutes or until reduced to about 1 1/4 cups. Remove from heat; set aside.
2. Preheat broiler. meanwhile, lightly coat both sides of eggplant slices with cooking spray. Arrange eggplant slices on the unheated rack of a broiler pan or in a shallow baking pan. Broil 5 to 5 inches from the heat for 6 to 9 minutes or until golden and tender, turning once.
3. Top each eggplant slice with about 1 to 2 teaspoons of the tomato mixture. Crumble feta and sprinkle on top. Broil 1 to 2 minutes more or until warmed through and cheese is slightly melted.
4. Toss pasta with remaining tomato mixture. Serve eggplant slices over pasta.

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