Tomato and Eggplant Pizza

Extra virgin olive oil
1 medium eggplant, peeled and diced
2 garlic cloves, minced
1 12- or 14-inch baked pizza crust
3 (perhaps 4) medium tomatoes, sliced 1/4-inch thick
Salt and freshly ground black pepper
1 1/2 cups of grated mozzarella

Preheat the oven to 425 degrees.

Heat some oil in a skillet and add the diced eggplant. Saute for a few minutes. Add the garlic and cook until the eggplant is tender but not mushy.

Place the crust on a pizza pan. Drizzle a little oil over the crust and brush to cover. Arrange the tomato slices on the oiled crust.

Sprinkle the eggplant and garlic mixture over the tomatoes. Season to taste with the salt and the pepper.

Top with the cheese.

Bake until the cheese is bubbly, perhaps 8 to 10 minutes.

Remove from the oven and allow the pizza to rest for 3 minutes before cutting.

Serve with a salad and buttered corn on the cob.