On nonstick baking sheet arrange eggplant slices in a single layer and, using a pastry brush, lightly brush half tsp oil over top of eggplant slices. Broil 5 to 15 cm from heat source until eggplant is lightly browned, 2 to 3 minutes. Using a spatula,turn eggplant slices over and brush with remaining oil. Broil until lightly browned, 2 to 3 minutes. Spread half tsp tahini over each eggplant slice, then top each with 1 tomato slice. Broil until tomato is heated through, about 1 minute. Top each tomato slice with 0.16666666666667 of the feta cheese, then sprinkle with oregano and pepper. Broil until cheese is melted and lightly browned, 1 to 2 minutes. Makes 2 servings ///oo/\ From the hearth in Sandee's Kitchen...