Recipe - Eggplant Creole

2 Eggplants, cut into chunks
2 Onions, chopped
2 Green peppers, chopped
2 Cloves garlic, pressed
3 cup Canned tomatoes
1 tablespoon Lowsodium tamari
One half teaspoon Basil
One half teaspoon Thyme
1 cup Whole wheat bread crumbs

Saute onion, garlic, green pepper and eggplant in One half cup water for 5
minutes. Add tomatoes, breaking them up with a fork. Stir in seasonings.
Cook until eggplant is tender, about 20 minutes. Place this mixture in a
large baking dish. Sprinkle with the bread crumbs. Bake at 350 degrees for
30 minutes.

Source: McDougall Health Supporting Cookbook, Vol 1/MM by DEEANNE

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini