Eggplant Provencale

• 1 cup chopped onion
• 2 cloves garlic, minced
• 2 small eggplants (about 1 lb. each), peeled and cut into 3/4-inch cubes (8 cups)
• 2 medium green bell peppers, diced
• 2 cups chopped ripe tomatoes
• 1/4 cup chopped fresh parsley
• 1/2 cup pimento-stuffed green olives, sliced
• 2 Tbs. drained capers
• 1/2 tsp. dried basil
• 1/2 tsp. dried oregano
• Salt and freshly ground black pepper to taste
• 13 cup dry seasoned bread crumbs
• 3 Tbs. grated Parmesan cheese
• 1 1/2 Tbs. soy margarine or butter, melted

1. Preheat oven to 350F.
2. Spray a large nonstick skillet with cooking spray; heat over medium heat until hot.
3. Add onion and garlic and cook, stirring often, until softened, about 4 minutes.
4. Add eggplant, bell peppers and tomatoes.
5. Cook, stirring often, until vegetables are tender, about 5 minutes.
6. Add parsley, olives, capers, herbs, salt and pepper.
7. Spoon mixture into an 11- by 7-inch baking dish.
8. (If making ahead, allow casserole to cool completely, cover tightly and refrigerate until 30 minutes before serving.)
9. Topping: In small bowl, combine all topping ingredients and mix well.
10. Sprinkle casserole evenly with topping mixture.
11. Bake, uncovered, until mixture is bubbly and top browned, about 30 minutes.

onion, garlic, eggplants, green bell peppers, tomatoes, parsley, green olives, capers, basil, oregano, salt, bread crumbs, parmesan cheese, soy margarine

Taken from www.vegetariantimes.com/recipe/eggplant-proven-ale/ (may not work)