Preparation / Directions:
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:
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.