Mexican Style Eggplant

Ingredients

• 1 large eggplant (about 1 1/2 lb.), cut crosswise into 1/2-inch thick rounds
• 1 c. each: tomato sauce and canned crushed tomatoes
• 1/2 c. each: thinly sliced scallions and chopped green chilies
• 2 garlic cloves, minced
• 1/4 c. sliced black olives
• 1/2 tsp. ground cumin
• 4 oz. Monterey Jack or sharp Cheddar, shredded
• 1/2 c. plain low-fat yogurt
• 4 corn tortillas