Greek Eggplant, Tomato, and Feta Pizza

Ingredients

• 1 pint grape tomatoes, halved*
• 1/2 cup shredded fresh basil
• 2 garlic cloves, pressed
• 2 tablespoons balsamic vinegar
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1 pound eggplant
• 1/4 cup MAZOLA Canola Oil
• 1 (16-ounce) package baked pizza shell*
• 4 ounces crumbled feta cheese

Preparation

1. Stir together first 6 ingredients, and set aside.
2. Cut eggplant crosswise into 1/2-inch-thick slices. Brush both sides evenly with oil, and place on an aluminum foil-lined baking sheet.
3. Broil 2 minutes on each side or until lightly browned.
4. Arrange eggplant evenly on pizza crust; top with tomato mixture, and sprinkle with cheese.
5. Bake at 450° for 8 to 10 minutes or until thoroughly heated. Serve immediately.
6. * 1 large tomato, seeded and chopped, may be subsituted for grape tomatoes; 4 pita bread rounds or 1 French bread loaf may be substituted for pizza shell.