Eggplant (Aubergine) -Squash Casserole - cooking recipe

Ingredients

6 cups eggplants, cut into 1 inch cubes
4 cups yellow squash, cut into 1 inch cubes
4 tablespoons margarine
1 cup onion, fine diced
1 cup bell pepper, fine diced
1/2 cup celery, fine diced
1 teaspoon garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup plain flour
1/2 cup light cream
2 tablespoons grated parmesan cheese
1/2 cup canned sliced mushrooms, drained
1 cup Italian seasoned breadcrumbs

Preparation

Parboil eggplant and squash for two minutes, drain and set aside.
Heat margarine in sauce pan.
Saute onion, bell pepper and celery for 5 minutes.
Add garlic, cook 2 minutes more.
Add salt black pepper and flour.
Stir until flour is absorbed.
Stir in the cream and cheese.
Remove from heat.
Add mushrooms to the eggplant-squash mixture.
Stir in the cream mixture.
Turn into a lightly buttered 2 quart baking dish.
Bake at 350 degrees for 30 minutes.
Sprinkle evenly with bread crumbs and bake another 15 minutes or until browned.
Makes 8 servings.