Italian Eggplant Bake

• 1 medium eggplant, peeled and cut in 1 to 1 1/2-inch cubes
• 1 large onion, sliced
• 1 medium green pepper, sliced
• 1/2 small clove garlic, minced
• 1 tsp. leaf oregano, crushed
• 1/4 c. butter or margarine
• 1 can tomato soup (10 1/2 oz.)
• 1 c. water
• 1/4 tsp. salt
• garlic croutons
• grated Parmesan cheese

1. Cook eggplant in boiling salted water for 3 minutes; drain and place in shallow baking dish.
2. Cook onions, green pepper, garlic and oregano in butter until tender.
3. Add soup, water and salt. Heat; pour sauce over eggplant.
4. Bake in 350u0b0 oven for 45 minutes; stir often.
5. Remove eggplant from oven.
6. Turn temperature up to 425u0b0.
7. Top eggplant with croutons; sprinkle with cheese.
8. Return to oven and bake 15 minutes more.
9. Makes 6 servings.

eggplant, onion, green pepper, clove garlic, leaf oregano, butter, tomato soup, water, salt, garlic, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=382900 (may not work)