1 med. onion, chopped
1/8 tsp. garlic powder
1/2 c. chopped green peppers
1 tbsp. oil
1/2 of a (6 oz.) can tomato paste
1/2 c. tomato sauce
2 tsp. sugar
1/4 tsp. oregano
1/4 tsp. basil
1/8 tsp. pepper
1 med. eggplant
8 oz. shredded Mozzarella, divided
1 tbsp. grated Parmesan cheese

Combine first 4 ingredients in 2 quart casserole; microwave on High 3 minutes. Stir in tomato paste and tomato sauce, sugar and seasonings. Microwave on High 3-6 minutes, until bubbly, stir once, set aside. Cut eggplant into 1/2 inch cubes; arrange cubes in 8 x 8 inch dish. Cover with waxed paper; microwave on High 6-8 minutes, until tender. Drain liquid from eggplant. Sprinkle 1/2 Mozzarella over eggplant, spoon on sauce. Top with remaining Mozzarella and Parmesan cheese. Microwave on High 4-5 minutes, rotating dish often, until cheese melts.