Serves 6 Vegan 30 minutes or less to prepare

Japanese eggplants have a naturally smoky flavor, but if you can’t find them, regular eggplants work too. The eggplant slices can also be cooked on a countertop grill or broiled in the oven.

6 medium-size Japanese eggplants (about 1.5 pounds)
2 Tbs olive oil plus extra for brushing
6 tomatoes (about 2 pounds) cut into ½ inch dice
¼ cup finely chopped fresh basil
1 shallot, peeled and minced
2 tsp. drained capers
1 tsp. sherry vinegar

1. Preheat outdoor grill or stovetop grill on medium heat. Cut each eggplant lengthwise into 1/3 inch thick slices. Brush slices with olive oil.

2. Mix tomatoes, 2 Tbs oil, basil, shallot, capers and vinegar in medium bowl. Season with salt and pepper.

3. Grill eggplants 5 minutes on each side for outdoor grill, 5 minutes total for countertop grill or until tender and scored with dark grill marks. Arrange eggplant slices on platter. Spoon tomato mixture over top and serve.

Per Serving:
124 Calories
3 G Protein
7.5 G total fat
1 G Sat fat
15 G Carbs
O MG chol
143 MG sodium
5 G Fiber
8 G Sugar