1 med. eggplant
1/4 c. chopped green pepper
2 (8 oz.) cans tomato sauce
1/2 c. chopped ripe olives
1/2 tsp. sugar
1/2 c. chopped onion
1/4 c. chopped celery
1/2 c. shredded Mozzarella cheese
1 tsp. whole oregano
Grated Parmesan cheese

Peel and dice eggplant. Place eggplant, onion, pepper and celery in a 2 quart casserole dish. Microwave 11-13 minutes, stirring once during cooking. Let stand 5 minutes.

Stir in remaining ingredients except Parmesan cheese. Cover and microwave 5-7 minutes (Roast 8, 7 to 9 minutes). Stir once during cooking. Sprinkle Parmesan cheese over top and let stand 3-5 minutes before serving. SALT FREE.