1 c. cornmeal
1/2 tsp. sage
1/4 tsp. cumin
1/2 tsp. chili powder
4 c. cold water

FILLING:

1 onion, chopped
1 clove garlic, pressed
1/2 lb. mushrooms, sliced
1 eggplant, diced
2 c. tomato sauce
6 oz. tomato paste
1 bay leaf
1/2 tsp. basil
1 tsp. oregano

Combine cornmeal, sage, cumin, and chili powder in a saucepan. Stir in the cold water. Cook, stirring constantly until very thick. Pour into a non- stick oblong baking dish. Bake at 425 degrees for 30 minutes. Remove from oven and let cool for 30 minutes. In the meantime, saute onion, garlic, mushrooms, and eggplant in 1/2 cup water for 10 minutes. Add remaining ingredients and simmer 20 minutes. Spoon this mixture over the cornmeal crust. Bake at 350 degrees for 30 minutes. Serves 3 to 4.