Eggplant Provolone From the kitchen of Big Andy!

• 2 cups finely chopped plum tomatoes
• 2/3 cup chopped fresh parsley
• 1 ½ T, chopped fresh basil
• 2 T capers, drained
• 1 T balsamic vinegar
• 1/8 t salt
• 8 slices eggplant (1/2 inch slices)
• Cooking spray
• 4 slices provolone cheese

Oven to 450

Mix tomato, parsley, 1 T basil, capers, vinegar, and salt in a bowl

Spray cooking sheet with cooking spray, lightly coat eggplant and bake 10 min. Bake 2 more min or until almost tender. Spring with ½ T basil.

Cut each cheese slice in half, place one slice on each piece of eggplant. Bake 1 min or until cheese melts. Put on plates and cover with tomato mixture.