Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      large         garlic cloves -- minced
   1      large         onion -- coarsely chopped
   1      large         celery stalk -- chopped
   1      large         green pepper -- chopped
   2      tablespoons   olive oil -- (or more)
   1      cup           fresh mushrooms -- sliced
   1      medium        eggplant -- sliced 1/4"
     1/2  teaspoon      marjoram -- dried
     1/2  teaspoon      thyme -- dried
   1      teaspoon      oregano -- dried
   1      can           tomatoes -- diced (28 oz.)
   2      cups          mozzerella cheese -- grated
                        salt & pepper to taste

Preparation:

*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.