Title: Eggplant Italiano
Categories: Italian Vegetable
Yield: 4 Servings

2	lg	Garlic cloves, minced
1	lg	Onion, coarsely chopped
1	lg	Celery stalk, chopped
1	lg	Green pepper, chopped
2	tb	Olive oil (or more)
1	c	Fresh mushrooms, sliced
1	md	Eggplant, sliced 1/4"
1/2	ts	Marjoram, dried
1/2	ts	Thyme, dried
1	ts	Oregano, dried
1	cn	Tomatoes, diced (28 oz.)
2	c	Mozzarella cheese, grated
		Salt & pepper to taste

*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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