Greek Eggplant, Tomato, and Feta Pizza

Very easy to put together and so fresh tasting.

• Ready In: 44 mins
• Serves: 4

Ingredients

• 1  pint grape tomatoes, halved
• 1⁄2 cup  shredded fresh basil
• 2  garlic cloves, pressed
• 2  tablespoons  balsamic vinegar
• 3⁄4 teaspoon salt (to taste)
• 1⁄2 teaspoon pepper (to taste)
• 1  lb eggplant
• 1⁄4 cup olive oil or 1⁄4 cup canola oil
• 1 (16 ounce) package  baked  pizza crusts (Boboli)
• 6  ounces  crumbled feta cheese

Directions

1. Mix together the first 6 ingredients in a bowl; set aside.
2. Cut the eggplant crosswise into 1/2 inch thick slices.
3. Brush both sides of the eggplant with oil; put slices on a foil-lined baking sheet.
4. Broil for 2 minutes on each side or until lightly browned.
5. Place eggplant evenly over the pizza crust (I sprinkle ever so lightly with salt).
6. Top with tomato mixture.
7. Sprinkle with cheese. Bake at 450° for 8-10 minutes or until heated.
8. Serve immediately.