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  Eggplant Italiano
  Category: Italian
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 301
Ingredients:
2 large Garlic cloves, minced
1 large Onion, coarsely chopped
1 large Celery stalk, chopped
1 large Green pepper, chopped
2 tbsp Olive oil (or more)
1 cup Fresh mushrooms, sliced
1 medium Eggplant, sliced 1/4"
1/2 tsp Marjoram, dried
1/2 tsp Thyme, dried
1 tsp Oregano, dried
1 can Tomatoes, diced (28 oz.)
2 cup Mozzerella cheese, grated
Salt & pepper to taste
Instructions:
*Eggplant should be young, firm, a deep purple and without surface
blemishes or scars.*

Saute garlic, onion, celery and green pepper in hot oil in a skillet
(I use my beloved wok) for about 5 minutes. Add mushrooms and saute 1
minute longer. Add eggplant slices to skillet, stirring well for an
additional 5 minutes. Add seasonings and tomatoes. Cover and heat to
simmering. Place in an oiled shallow casserole (Corning is ideal).
Sprinkle cheese over eggplant and place, covered, in a pre-heated
oven (350F.) for 20 minutes. Remove cover and bake an additional 10
minutes, until bubbly and golden.
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