1 ea Medium Eggplant

      2 ea Seeded tomatoes, chopped-2 c

      1 cn Chopped green chilis (4 oz)

    1/2 t  Dried oregano

    1/4 t  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 12x7 1/2x2 inch
  microwave 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.