Ingredients
1 pint grape tomatoes, halved*
1/2 cup shredded fresh basil
2 garlic cloves, pressed
2 tablespoons balsamic vinegar
3/4 teaspoon salt
1/2 teaspoon pepper
1 pound eggplant
1/4 cup Mazola Canola Oil
4 ounces crumbled feta cheese
1 (16 ounce) package baked pizza shell**
Directions
Stir together the first 7 ingredients; set asig. Cut eggplant crosswise into 1/2-inch thick slices. Brush both sides evenly with oil, and place on an aluminum foil-lined baking sheet. Broil 2 minutes on each side or until lightly browned. Arrange eggplant evenly on pizza crust; top with tomato mixture, and sprinkle with cheese. Bake at 450 degrees for 8 to 10 minutes or until thoroughly heated. Serve immediatly.
Makes: 4 servings
Prep: 30 minutes
Broil: 4 minutes
Bake: 10 minutes
* 1 large tomato, seeded and chopped, may be substituted for grape tomatoes.
** 4 pita bread rounds or 1 French bread loaf may be substituted.
Note: For testing purposes only, we used Boboli crust.
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