Recipe - Eggplant Ole

1 Medium Eggplant
2 Seeded tomatoes, chopped2 c
1 cn Chopped green chilis (4 oz)
One half teaspoon Dried oregano
One fourth teaspoon Ground cumin
One half cup Shredded Monterey Jack

Rinse eggplant and cut off top. Peel, if desired.
Cut crosswise into One half 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.