1/4 c. olive oil
2 cloves garlic, minced
1 onion, chopped
1/2 green pepper, minced
5 tomatoes, peeled, seeded & chopped
1/2 lb. fresh mushrooms, sliced
1 med. eggplant, peeled & cubed
Salt
2 tbsp. chopped parsley
2 eggs, beaten
1/2 c. grated Parmesan cheese
1/2 c. bread crumbs
2 tbsp. butter

Preheat oven to 375 degrees.

Heat the oil in a heavy skillet. Saute the garlic and onion with the pepper until transparent. Add the tomatoes, mushrooms, and eggplant. Simmer until the eggplant is tender. Season with salt and the chopped parsley. Spoon the mixture into a buttered casserole. In a bowl beat together the eggs and cheese. Stir into the vegetables. Top with the crumbs, dot with butter and bake for 25 minutes. 6 servings.