Eggplant Ole - cooking recipe

Ingredients

1 medium eggplant (about 1 lb.)
2 Tbsp. water
2 medium tomatoes, chopped (2 c.)
1 (4 oz.) can diced green chili peppers, drained (I used only 3 peppers)
1/2 tsp. dried oregano, crushed
1/4 tsp. ground cumin
1/8 tsp. salt
1/8 tsp. pepper
1/2 c. shredded Monterey Jack cheese (low-fat is good, too)

Preparation

Rinse eggplant, peel and cut crosswise into 1/2-inch slices. Place eggplant in a 12 x 7 1/2 x 2-inch microwave-safe baking dish, overlapping slices as needed.
Add water.
Cover with vented microwave-safe plastic wrap or glass lid.
Cook at 100% power 7 to 9 minutes or until eggplant is tender, turning dish once.
Drain.