Recipe for Eggplant Italiano


2 large garlic cloves, minced
1 large onion, coarsely chopped
1 large celery stalk, chopped
1 large green pepper, chopped
2 tablespoon olive oil (or more)
1 cup fresh mushrooms, sliced
1 medium eggplant, sliced 1/4
1/2 teaspoon marjoram, dried
1/2 teaspoon thyme, dried
1 teaspoon oregano, dried
1 can tomatoes, diced (28 oz.)
2 cup mozzerella cheese, grated
1 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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