FUSION: Eggplant Pizzas

From The Allergy Self-Help Cookbook by Marjorie Hurt Jones, one of the greatest gifts I ever received (thank you Boyd parents!) during my struggle with food allergies.

1 medium eggplant (about 1 ¼ pounds), peeled and sliced ½” thick
Olive oil cooking spray
1 TBSP olive oil
1 large sweet onion, chopped
1 green bell pepper, chopped
2 cups chopped tomatoes
1 clove garlic, minced
1 ½ tsp mixed Italian herbs

1. Preheat oven to 350°F. Line a baking sheet with parchment paper. Mist both sides of each eggplant slice with the cooking spray. Arrange slices on the prepared baking sheet. Bake for 15 to 20 minutes, or until tender.
2. Heat the oil in a skillet over medium heat. Add the onion, pepper, tomatoes, and seasoning and cook for 15 minutes, or until the vegetables are soft. Stir in the garlic.
3. Place a heaping teaspoonful on each eggplant slice.
4. Bake for 10 minutes, or until heated through.

Top with grated or crumbled hard goat’s-milk cheese, if desired.

You can make this recipe ahead. Simply refrigerate the topped eggplant slices, then when ready to serve, bake for 12 to 15 minutes, or until heated through.