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Eggplant italiano

Yield: 4 Servings

Ingredients:

• 2 lg Garlic cloves minced
• 1 lg Onion coarsely chopped
• 1 lg Celery stalk chopped
• 1 lg Green pepper chopped
• 2 tb Olive oil (or more)
• 1 c Fresh mushrooms sliced
• 1 md Eggplant sliced 1/4"
• 1/2 ts Marjoram dried
• 1/2 ts Thyme dried
• 1 ts Oregano dried
• 1 cn Tomatoes diced (28 oz.)
• 2 c Mozzerella cheese

Instructions:

grated Salt & pepper to taste *Eggplant should be young firm a deep purple and without surface blemishes or scars.* Saute garlic onion celery and green pepper in hot oil in a skillet (I use my beloved wok) for about 5 minutes. Add mushrooms and saute 1 minute longer. Add eggplant slices to skillet stirring well for an additional 5 minutes. Add seasonings and tomatoes. Cover and heat to simmering. Place in an oiled shallow casserole (Corning is ideal). Sprinkle cheese over eggplant and place covered in a pre-heated oven (350F.) for 20 minutes. Remove cover and bake an additional 10 minutes until bubbly and golden.

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