Instructions: Trim ends from eggplant; cut crosswise into sixteen 1/2-inch-thick slices.

Arrange slices on a greased baking sheet; brush both sides with oil, and sprinkle with garlic salt. Bake at 400 for 8 minutes; turn eggplant, and bake an additional 5 minutes. Spread 1 tb Tomato Tapenade on each slice; sprinkle with 1 tablespoon cheese. Bake an additional 2 minutes. Tomato Tapenade Combine tomatoes and water in a small saucepan; bring to a boil.

Cover; reduce heat, and simmer 10 minutes or until tender. Drain well; pat dry with paper towels. Combine tomatoes, oil and remaining ingredients in a food processor or electric blender. Top with cover and process until coarsely pureed.

Yield: about 1-1/3 cups. (wrv)

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