Bruschetta Eggplant

Bruschetta Eggplant
(from The Biggest Loser cookbook)

Ingredients:

• 1 lb. eggplant, unpeeled, cut into 1" cubes
• Pinch of garlic powder, or to taste
• 3 medium plum tomatoes, seeded and chopped
• 1 whole green onion, chopped
• 1 clove garlic, minced
• 2 Tbsp chopped fresh basil leaves
• Salt to taste
• Ground black pepper to taste

Directions:

Preheat oven to 400F.

Lightly mist a  medium, nonstick baking sheet with olive oil spray. Place the eggplant in a single layer on a baking sheet so the cubes do not touch. Lightly mist the eggplant with olive oil spray. Sprinkle on the garlic powder.

Bake for 7-10 minutes. Flip and bake for 7-10 minutes more, or until tender when tested with a fork.

In a large serving bowl, combine the tomatoes, green onion, garlic and basil. Add the eggplant. Season with salt and pepper. Toss gently to mix. Serve on top of french bread or as a side dish.

Makes 2 servings.