|Peeled diced eggplant||2 Cup (32 tbs), diced|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Finely chopped celery||1⁄2 Cup (8 tbs)|
|Finely chopped green bell pepper||1⁄2 Cup (8 tbs)|
|Chopped black olives||1⁄4 Cup (4 tbs)|
|Tomato paste||3 Tablespoon|
|Crushed garlic||1 Teaspoon (Use Fresh)|
|Crushed red pepper||1⁄4 Teaspoon|
|French bread slice||24 (1/2 Inch Slices)|
|Shredded nonfat mozzarella cheese/Reduced fat mozzarella cheese||1 Cup (16 tbs)|
1. Combine all the ingredients except for the bread and cheese in a 1 1/2-quart pot. Cover and cook over low heat, stirring occasionally, for 45 minutes, or until the vegetables are tender and the mixture is thick. Add a few tablespoons of water only if needed to prevent scorching. Remove the pot from the heat and set aside.
2. Arrange the bread slices on a baking sheet, and bake at 400°F for 5 minutes, or until lightly browned. Spread each slice with a tablespoon of the eggplant mixture, and top with 2 teaspoons of the mozzarella cheese. Return the pizzas to the oven, and bake for 7 minutes, or until the cheese is melted.