1    Medium Eggplant
2    Seeded tomatoes, chopped-2 c
1 cn Chopped green chilis (4 oz)
1/2 ts Dried oregano
1/4 ts Ground cumin
1/2 c  Shredded Monterey Jack

Rinse eggplant and cut off top. Peel, if desired.
Cut crosswise into 1/2 inch slices. Place slices in a 12×7 1/2×2 inch
e safe baking dish. Add 2 T water. Cover with vented microwave
safe plastic wrap. Micro cook on 100 percent power (high) 5 to 7 minutes or
till tender, turning the dish once. Drain.
Combine chopped tomatoes, chili peppers, oregano, cumin, 1/8 t salt, and
1/8 t pepper in a mixing bowl.
Pour over eggplant, cook uncovered on high for 1 to 2 minutes or till
heated through. Sprinkle with cheese.
Let stand, covered, for 2 to 3 minutes to melt the cheese. Each Serving:
65 calories, 4g Protein, 6g Carbohydrate, 3g Fat, 0mg Cholesterol, 153mg
Sodium.