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  Mozzerella 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.