Spanish Style Eggplant

• 1 medium eggplant (4 c., peeled if desired)
• 1/2 medium green pepper, diced (about 1/2 c.)
• 1 medium onion, diced (about 1/2 c.)
• 1/2 lb. fresh mushrooms, sliced (about 2 c.)
• 4 c. fresh tomato wedges, or salt-free canned
• 6 oz. can tomato paste
• 1 tsp. basil
• 1/2 tsp. oregano
• 1/2 tsp. cumin
• 1 tsp. paprika
• 1/4 tsp. garlic powder
• 1 bay leaf

1. Saute eggplant, green pepper, onion and mushrooms in spray-coated or non-stick fry pan.
2. Add water as needed, a tablespoon at a time, to prevent sticking.
3. Add remaining ingredients and simmer until eggplant is tender and flavors are blended.
4. This may be served as a vegetable or as a topping over brown rice.
5. Yields seven 1-cup servings.

eggplant, green pepper, onion, fresh mushrooms, tomato wedges, tomato paste, basil, oregano, cumin, paprika, garlic powder, bay leaf

Taken from www.cookbooks.com/Recipe-Details.aspx?id=145613 (may not work)