1 med. eggplant, cut in 1/2 inch cubes
1 c. tomato sauce
1/2 c. water
1 med. onion, diced
1 sm. green pepper, diced
1 stalk celery, diced
1 sm. can mushrooms
Garlic powder
Salt
Oregano

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. Four servings.