Harvest Casserole

• salad oil
• 1 large eggplant (bite size)
• 1 medium cauliflower in small pieces
• 4 medium green peppers, cut bite size
• 3 medium onions, 1/2-inch thick slices
• 1/2 c. water
• 2 (15 1/2 oz.) cans garbanzo beans or cannellini, drained
• 1 (8 oz.) can tomato sauce
• 1 (6 oz.) can tomato paste
• 1 tsp. basil
• 1/2 tsp. pepper
• 1 tsp. salt
• 1 (8 oz.) pkg. Mozzarella cheese

1. In 8-quart pot brown eggplant in oil, stir.
2. Drain on paper towels.
3. Brown next 3 veggies, stir.
4. Add water, boil.
5. Reduce heat to low, cover and simmer until tender.
6. Remove from heat, stir in eggplant, beans, tomato sauce, paste, salt, basil and pepper. Preheat oven to 350u0b0.
7. Bake 30 minutes in 2 (12 x 8-inch) dishes or one large dish.
8. Add cheese 5 minutes before removing from oven.

salad oil, cauliflower, green peppers, onions, water, garbanzo beans, tomato sauce, tomato paste, basil, pepper, salt, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=588865 (may not work)