Eggplant Casserole - cooking recipe

Ingredients

3 medium eggplants, peeled, cubed, boiled in salt water until tender and drained
1 medium onion, chopped
3 to 4 fresh tomatoes
1 c. cream of celery or mushroom soup
1 c. Cheddar cheese, cubed
1 1/2 c. seasoned bread crumbs
1 stick butter
2 to 3 Tbsp. olive oil
2 c. chopped onion
2 bay leaves
6 c. diced eggplant (about 1 large eggplant, peeling optional)
2 medium-sized bell peppers (any color), diced
1 lb. mushrooms, chopped
2 tsp. salt
2 tsp. dried basil or 2 Tbsp. minced fresh
1 c. Marsala or dry sherry
3 to 4 medium-sized ripe tomatoes, chopped (peeling and seeding optional; see \"Optional Preliminary\" above)
black pepper to taste
8 to 10 medium cloves garlic, minced
1 lb. pasta (any shape)
additional olive oil for the pasta (optional)
Parmesan
finely minced parsley

Preparation

Heat the olive oil in a deep skillet.
Add onion and bay leaves and saute over medium heat until the onion is soft (5 to 8 minutes).
Add eggplant, peppers, mushrooms, salt and basil. Cover and cook until the eggplant is tender (10 to 15 minutes), stirring occasionally.
Add wine, tomatoes and black pepper. Simmer 10 to 15 minutes uncovered (the liquid will reduce).
Stir in the garlic during the last 5 minutes.
Meanwhile, cook the pasta.
Drain the pasta; toss with a little additional olive oil and ladle the eggplant on top.
Sprinkle with Parmesan and parsley and serve.