GRILLED EGGPLANT WITH PROVOLONE
Peel off strips of eggplant skin lengthwise to create stripes; cut eggplant crosswise into ¾-inch thick rounds. Sprinkle all over with salt; let stand for 30 minutes. Between tea towels, press out liquid.
Cherry Tomato Sauce Mix together tomatoes, anchovies, garlic, oil, vinegar, basil, salt and pepper; scrape onto heavyduty foil. Seal to form packet. Place on greased grill over medium-high heat; close lid and grill until saucy, 10 to 15 minutes.
Meanwhile, brush both sides of eggplant slices with oil. Place on greased grill over medium-high heat; close lid and grill until bottoms are golden, about 5 minutes. Turn and cover with provolone; grill until eggplant is tender, bottoms are golden and provolone is melted, 4 to 5 minutes. Transfer to platter; top with Cherry Tomato Sauce.
PER EACH OF 6 SERVINGS
about 233 cal, 8 g pro, 18 g total fat (6 g sat. fat), 11 g carb, 3 g fibre, 19 mg chol, 595 mg sodium, 293 mg potassium. % RDI: 18% calcium, 6% iron, 11% vit A, 13% vit C, 10% folate.
MAKES 4 TO 6 SERVINGS HANDS-ON TIME 25 MINUTES TOTAL TIME 45 MINUTES