Eggplant And Tomato Casserole

• 2 T extra virgin olive oil
• 1 medium eggplant in 1 inch cubes
• 1 medium onion sliced
• 1 medium green pepper, chopped
• 1 cup sliced white mushrooms
• 3 cloves garlic, crushed
• 1 can 14.5 oz diced tomatoes
• 1 8 oz can tomato sauce
• 1/2 cup capers
• 1 cup chopped italian parsley
• 1 t dried oregno
• 1 t dried thyme
• salt and black pepper to taste
• 1 cup shredded parmesan cheese

1. Preheat oven to 375%
2. In large saucepan on medium heat, heat oil. Add eggplant. Cook until softened 10 to 12 minutes, stirring constantly to prevent sticking. Remove from heat. Add all ingredients except cheese. Transfer mixture to shallow casserold dish. Sprinkle cheese over top. Bake 45 minutes uncovered to bubbly and brown. Serve.

t, onion, green pepper, white mushrooms, garlic, tomatoes, tomato sauce, capers, italian parsley, oregno, thyme, salt, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/eggplant-and-tomato-casserole-1277889 (may not work)