Eggplant with Tomato Tapenade

Directions

Trim ends from eggplant; cut crosswise into sixteen ½-inch-thick slices.

Arrange slices on a greased baking sheet; brush both sides with oil, and sprinkle with garlic salt.

Bake at 400℉ (200℃) for 8 minutes; turn eggplant, and bake an additional 5 minutes.

Spread 1 tablespoon of Tomato Tapenade on each slice; sprinkle with 1 tablespoon cheese.

Bake an additional 2 minutes.

Tomato Tapenade: Combine tomatoes and water in a small saucepan; bring to a boil.

Cover; reduce heat, and simmer 10 minutes or until tender.

Drain well; pat dry with paper towels.

Combine tomatoes, oil and remaining ingredients in a food processor or electric blender.

Top with cover and process until coarsely pureed.