Fall Veggie Casserole



1 eggplant, skinned and cubed
4 tomatoes, diced
1 green bell pepper, seeded and chopped
1 onion, chopped
1 garlic clove, minced
1 teaspoon salt
1/4 teaspoon salt
3 tablespoons vegetable oil
2 tablespoons Parmesan cheese, grated 


8 servings 

1. Heat oil in a large sauce pan over medium heat. Add onion and garlic; cook for 1 minute.

2. Add eggplant, tomatoes, bell pepper, salt and pepper.

3. Cook vegetables until tender. Top with Parmesan cheese and serve. 

Source: Fruits & Veggies More Matters