Eggplant Plus - cooking recipe

Ingredients

1 medium (1 lb.) eggplant, unpeeled and cut into 1/4-inch cubes
1 (4 oz.) envelope Italian-style spaghetti sauce mix
4 large (2 lb.) tomatoes, skinned and cut in 8 wedges
2 Tbsp. Parmesan cheese

Preparation

Cover eggplant with cold water and soak 15 minutes; drain and turn into a buttered 2-quart round casserole (8 x 2-inches).
Pour sauce mix (just as it comes from ts envelope) over eggplant; toss lightly.
Arrange tomatoes over eggplant.
Bake, covered, in a preheated 350\u00b0 oven for 45 minutes, stirring twice.
Uncover, sprinkle with cheese and bake 15 minutes longer.