Eggplant Ole'

Directions

Rinse eggplant and cut off top.

Peel, if desired.

Cut crosswise into ½ inch slices.

Place slices in a 12×7 inch microwave safe baking dish .

Add 2 tablespoon water. Cover with vented microwave safe plastic wrap.

Micro cook on 100 percent power (high) 5 to 7 minutes or until tender, turning the dish once.

Drain.

Combine chopped tomatoes, chili peppers, oregano, cumin, ⅛ teaspoon salt, and ⅛ teaspoon pepper in a mixing bowl.

Pour over eggplant, cook uncovered on high for 1 to 2 minutes or until heated through.

Sprinkle with cheese.

Let stand, covered, for 2 to 3 minutes to melt the cheese.