Baked Eggplant with Tomato Chutney

(recipe from Eat Up Slim Down 2010, Prevention Magazine)

1 medium eggplant
2 Tbsp. olive oil, divided (I used coconut oil)
1/4 tsp. salt
1/4 tsp. black pepper
1 onion, chopped
1 clove garlic, chopped
1/4 cup balsamic vinegar
1 Tbsp. chopped fresh basil, or 1 tsp. dried basil
1 can (14.5 oz.) diced tomatoes
1/4 cup pine nuts (I used walnuts)

Preheat the oven to 425F.  Coat a 13" x 9" baking dish with cooking spray.  Cut the eggplant into 1/2" slices and brush with 1 tsp. of the oil.  Sprinkle each side with salt and pepper; lay the slices in the baking dish.  Bake for 30 minutes or until the eggplant is tender.

Heat the remaining oil in a nonstick saucepan over medium-high heat.  Cook the onion and garlic for 3 minutes, stirring, until softened.  Add the vinegar and basil and cook, stirring, for 1 minute.  Add the tomatoes and simmer for 5 minutes.  Remove from the heat and stir in the pine nuts.  Spoon over the eggplant and bake for 10 minutes.