Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           yellow bell pepper -- diced
     1/4  cup           low sodium chicken broth
   1      tablespoon    olive oil -- plus 1 teaspoon
   1      tablespoon    balsamic vinegar
   2      cloves        garlic -- minced
     1/4  teaspoon      freshly ground black pepper
   1      medium        eggplant -- pared, cut in 1"
                        -- slices
   1      medium        tomato -- cut in 1/2" slices
   3      ounces        goat cheese -- crumbled
     1/4  cup           fresh basil -- coarsely chopped

Preparation:

In mini-food processor or blender, puree bell pepper, broth, oil, vinegar, garlic, salt and black pepper until smooth. Place eggplant and tomato on plate and brush on both sides with broth mixture; discard any remaining broth mixture. Prepare grill for a medium fire. Grill eggplant 8 minutes, turning after 4 minutes, until lightly charred. Grill tomato 4 minutes, turning after 2 minutes. Arrange eggplant and tomato alternately on platter, overlapping slices. Sprinkle cheese and scatter basil evenly over all. Divide evenly among 4 plates and serve. Serving (1 cup) provides:

Nutritional Information:

100 cal, 4 g fat, 1 g sat, 0 mg chol, 194 mg sod, 14 g car, 9 g fib, 5 g pro, 187 mg calcium.