1 med. eggplant, peeled and cut in 1-inch cubes
1 lg. onion, sliced
1 med. green pepper, sliced
1/2 sm. clove garlic, minced
1 tsp. crushed oregano
1/4 c. butter
1 can tomato soup
1 c. water
1/4 tsp. salt
Grated Parmesan cheese
Garlic croutons

Cook eggplant in boiling water for 3 minutes, drain and place in shallow baking dish. Saute onion and green pepper in butter to which the garlic and oregano have been added until tender. Add soup, water and salt. Heat; pour over eggplant. Bake at 350 degrees for 45 minutes. Stir often. Remove from oven and turn temperature up to 425 degrees, top with croutons and sprinkle with cheese. Return to oven; bake 15 minutes longer.