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.