1 med. egg plant cut in 1/2 inch cubes
1 med. onion, diced
1 stalk celery, diced
Pinch of garlic powder, salt & oregano
1 c. tomato sauce
1/2 c. water
1 sm. green pepper, diced
1 sm. can mushrooms

Parboil eggplant for 6 minutes. Drain and place in bowl. Combine other ingredients. Arrange in layers in casserole, alternating with eggplant. Bake 1 hour in 350 degree oven.