Main ingredients:

• Tomato Vinaigrette (see recipe below)
  
• 1 small unpeeled eggplant, cut into eight 3/4-inch slices (about 1 lb.)
  
• 1 1/2 teaspoons fresh basil, chopped (or 1/2 teaspoon dried basil)
  
• 1/4 teaspoon salt
  
• 2 oz. provolone cheese, cut into strips

Tomato vinaigrette ingredients:

• 2 large tomatoes, chopped (about 2 cups)
  
• 1 tablespoon fresh basil, chopped (or 1 teaspoon dried basil)
  
• 2 tablespoons capers
  
• 1 tablespoon red wine vinegar
  
• 1 tablespoon fresh lemon juice
  
• 2 teaspoons olive oil
  
• 1/2 teaspoon salt
  
• 2 cloves garlic, finely chopped

Directions:

1. Make Tomato Vinaigrette and set aside.
   
2. Turn oven on to broil.
   
3. Spray a 12-inch nonstick skillet with an ovenproof handle with cooking spray and heat over medium-high heat.
   
4. Spray both sides of eggplant and place in skillet.
   
5. Sprinkle 3/4 teaspoon of basil and 1/8 teaspoon of the salt over eggplant slices. Cook eggplant for 5 minutes until tender and remove from heat.
   
6. Arrange provolone cheese over eggplant.
   
7. Place skillet in oven with cheese surface about 3 inches from the heat and broil for about 1 to 2 minutes or until cheese is melted.
   
8. Serve eggplant topped with Tomato Vinaigrette.