6    Thin eggplant slices (about

           -1/4 inch thick)
      1 ts Olive oil, divided

      1 tb Tahini (sesame paste)

      1 md Tomato, cut into 6 (1/4 inch

           -thick) slices
      2 oz Feta cheese, crumbled

    1/2 ts Oregano leaves

    1/4 ts Pepper

  On nonstick baking sheet arrange eggplant slices in a single layer and,
  using a pastry brush, lightly brush 1/2 tsp oil over top of eggplant
  slices.  Broil 5 to 6 inches from heat source until eggplant is lightly
  browned, 2 to 3 minutes.  Using a spatula,turn eggplant slices over and
  brush with remaining oil.  Broil until lightly browned, 2 to 3 minutes.
  Spread 1/2 tsp tahini over each eggplant slice, then top each with 1 tomato
  slice.  Broil until tomato is heated through, about 1 minute. Top each
  tomato slice with 1/6 of the feta cheese, then sprinkle with oregano and
  pepper.  Broil until cheese is melted and lightly browned, 1 to 2 minutes.
  Makes 2 servings
  ///oo/\ From the hearth in Sandee's Kitchen...