3 tbsp. salad oil
1 med. eggplant, peeled & cut into 1" cubes
2 beef bouillon cubes
1/4 c. hot water
1/8 tsp. pepper
1 med. tomato, peeled & cut into wedges
1 lg. onion, 1/2" slices
1 c. sliced celery
1 med. green pepper, cut in 1" squares
1/2 tsp. each basil leaves & oregano leaves
1/2 c. grated Parmesan cheese

Heat oil in large frying pan over medium heat (or electric fry pan set at 325 degrees). Add onion and eggplant; stir well, cover and cook for 8 minutes, stirring often. Stir in celery and green pepper, cover, cook for 5 minutes longer, stirring often.

Dissolve bouillon cubes in water and stir into vegetables with the basil, oregano and pepper. Arrange tomato on top, cover pan and cook for 1 minute. Sprinkle cheese over the tomatoes, cover pan and cook 1 to 2 minutes longer or until cheese is melted. 4 to 6 servings.