Eggplant Ole

Name: Eggplant Ole
Ingredients: 1 medium eggplant (about 1 lb.); 2 Tbsp. water; 2 medium tomatoes, chopped (2 c.); 1 (4 oz.) can diced green chili peppers, drained (I used only 3 peppers); 1/2 tsp. dried oregano, crushed; 1/4 tsp. ground cumin; 1/8 tsp. salt; 1/8 tsp. pepper; 1/2 c. shredded Monterey Jack cheese (low-fat is good, too)

9 ingredients

5 steps

Ingredients

1 medium eggplant (about 1 lb.)
2 Tbsp. water
2 medium tomatoes, chopped (2 c.)
1 (4 oz.) can diced green chili peppers, drained (I used only 3 peppers)
1/2 tsp. dried oregano, crushed
1/4 tsp. ground cumin
1/8 tsp. salt
1/8 tsp. pepper
1/2 c. shredded Monterey Jack cheese (low-fat is good, too)

Directions

1

Rinse eggplant, peel and cut crosswise into 1/2-inch slices. Place eggplant in a 12 x 7 1/2 x 2-inch microwave-safe baking dish, overlapping slices as needed.
2

Add water.
3

Cover with vented microwave-safe plastic wrap or glass lid.
4

Cook at 100% power 7 to 9 minutes or until eggplant is tender, turning dish once.
5

Drain.