Okay, Linda. Here is the recipe. I got it from a former neighbor and it is delicious! Hope you enjoy it.
EGGPLANT CASSEROLE
2 tablespoons extra-virgin olive oil
1 medium eggplant in 1 inch cubes
1 medium yellow onion, sliced
1 medium green pepper, chopped
1 cup white mushrooms, sliced
3 cloves garlice, crushed or minced
1 14.5 oz. can diced tomatoes
1 8 oz. Can tomato sauce
½ cup capers
1 cup chopped Italian parsley
1 teaspoon each: dry oregano and thyme
salt and pepper to taste
1 cup shredded Parmesan cheese
Preheat oven to 375*
In large saucepan on medium heat, heat oil and add eggplant. Cook until softened, 10-12 minutes. Stir to prevent sticking
Remove from heat. Add all ingredients except cheese. Transfer mixture to shallow casserole dish and sprinkle cheese over top. Bake uncovered for 45 mins. until bubbly and brown.
