Greek Eggplant, Tomato, and Feta Pizza

Ingredients

• 2 tablespoons balsamic vinegar 
• 0.5 cup basil fresh shredded
• 0.3 cup mazola canola oil 
• 1 pound eggplant 
• 4 ounces feta cheese crumbled
• 2  garlic cloves pressed
• 1 pint grape tomatoes halved
• 0.5 teaspoon pepper 
• 16 ounce baked pizza shell 
• 0.8 teaspoon salt 

Equipment

• baking sheet
• oven
• aluminum foil

Directions

1. Stir together first 6 ingredients, and set aside.
2. Cut eggplant crosswise into 1/2-inch-thick slices.
3. Brush both sides evenly with oil, and place on an aluminum foil-lined baking sheet.
4. Broil 2 minutes on each side or until lightly browned.
5. Arrange eggplant evenly on pizza crust; top with tomato mixture, and sprinkle with cheese.
6. Bake at 450 for 8 to 10 minutes or until thoroughly heated.
7. Serve immediately.
8. * 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.