This is delicious!

The meaty flavor of eggplant is perfect for grilling; served with rice or pasta, this makes a wonderful meal.

Makes 4 servings: 3 points per serving

1/2 cup diced yellow bell pepper
1 medium eggplant, pared and cut into 1" slices
1/4 cup low-sodium chicken broth
1 tablespoon + 1 teaspoon olive oil
1 medium tomato, cut into 1/2" slices
1 tablespoon balsamic vinegar
2 garlic cloves, minced
3 ounces goat cheese, crumbled
1/4 teaspoon salt
1/4 cup coarsely chopped basil
1/4 teaspoon freshly ground black pepper

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, using direct method. Grill eggplant 8 minutes, turning after 4 minutes, until lightly charred. Grill tomatoes 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.

PER SERVING: 161 Calories, 11 g Total Fat, 5 g Saturated Fat, 17 mg
Cholesterol, 260 mg Sodium, 11 g Total Carbohydrate, 2 g Dietary Fiber, 7 g Protein, 124 mg Calcium

Recipe from Weight Watchers Slim Ways Grilling