Italian Eggplant Bake - cooking recipe

Ingredients

1 medium eggplant, peeled and cut in 1 to 1 1/2-inch cubes
1 large onion, sliced
1 medium green pepper, sliced
1/2 small clove garlic, minced
1 tsp. leaf oregano, crushed
1/4 c. butter or margarine
1 can tomato soup (10 1/2 oz.)
1 c. water
1/4 tsp. salt
garlic croutons
grated Parmesan cheese

Preparation

Cook eggplant in boiling salted water for 3 minutes; drain and place in shallow baking dish.
Cook onions, green pepper, garlic and oregano in butter until tender.
Add soup, water and salt. Heat; pour sauce over eggplant.
Bake in 350\u00b0 oven for 45 minutes; stir often.
Remove eggplant from oven.
Turn temperature up to 425\u00b0.
Top eggplant with croutons; sprinkle with cheese.
Return to oven and bake 15 minutes more.
Makes 6 servings.