Ingredients
- 2 garlic (cloves)
- 1 onion
- 1 celery stalk
- 1 green pepper
- 250 gr mozzerella cheese
- 85 gr mushrooms (fresh)
- 30 ml olive oil
- 2 gr oregano
- 1 gr thyme
- 1 gr marjoram
- 1 slice eggplant
- 1 package tomatoes
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.