|Eggplant||1 Medium, peeled and cubed|
|Tomatoes||6 Medium, peeled and cut into medium pieces|
|Onion||1 Medium, chopped and sauteed|
|Mushrooms||1 Pound, washed, cut and sauteed|
|Garlic salt||1 Dash|
|Grated cheddar cheese||1 Cup (16 tbs)|
Cook eggplant in boiling water, covered, for 5 minutes until soft.
Cook onion and mushrooms.
Combine eggplant, tomatoes, onion, mushrooms, bay leaves in large frying pan (electric one works well).
Add salt, pepper, garlic and parsley.
Simmer for 20 minutes until tomatoes are well cooked.
Drain some of the excess water off if there is a lot (some eggplants are very watery).
Transfer to small baking dish (9x9) and sprinkle with grated cheese.
Put under broiler until cheese is bubbly.
Serves 4 as a side dish, 2 as a main dish.