BALSAMIC PORTOBELLO AND EGGPLANT STACKS

Steps:

• Preheat oven to 350 degrees. Marinate mushrooms in balsamic vinegar for 10 minutes. Remove from marinade. On a non-stick baking pan, layer in 4 stacks: mushrooms, eggplant, basil leaves and tomato. Season with oregano and black pepper. Bake for 30 minutes or until mushrooms and eggplant are soft. In a small saucepan, heat pasta sauce. Serve stacks topped with sauce and chopped pine nuts.