Tomato Vinaigrette (see recipe below)
1 small unpeeled eggplant, cut into eight 3/4-inch slices (about 1 lb.)
1 1/2 teaspoons fresh basil, chopped (or 1/2 teaspoon dried basil)
1/4 teaspoon salt
2 oz. provolone cheese, cut into strips

Tomato Vinaigrette:

Combine the following ingredients into a bowl:
2 large tomatoes, chopped (about 2 cups)
1 tablespoon fresh basil, chopped (or 1 teaspoon dried basil)
2 tablespoons capers
1 tablespoon red wine vinegar
1 tablespoon fresh lemon juice
2 teaspoons olive oil
1/2 teaspoon salt
2 cloves garlic, finely chopped

*Eliminate salt to reduce sodium*