1 med. size eggplant, peeled and thickly sliced
2 1/2 c. tomato puree
2 c. water
1 1/2 c. thinly sliced mushrooms
1 1/2 c. coarsely chopped onions
1 c. green chili salsa
1 tsp. Italian seasoning
1/2 tsp. garlic powder
3 c. fresh or frozen okra, cut into lg. pieces
1/3 c. whole wheat flour

1. Soak eggplant in cold water to cover for 30 minutes. Meanwhile, combine tomato puree, water, mushrooms, onions, salsa, Italian seasoning, and garlic powder in a large saucepan; bring to a boil. Reduce heat and simmer, uncovered, for 20 minutes. Add okra and cook for another 5 minutes; set aside.

2. Preheat oven to 350 degrees. Pat eggplant slices dry with paper towels. Dredge eggplant slices in flour. Place them on a baking sheet and bake for 10 minutes or until browned. Increase oven temperature to 375 degrees.

3. Line a 9 x 11 inch baking dish with eggplant slices and pour okra mixture over them. Bake for 30 minutes. Makes 8 servings.