Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 medium | Eggplant -- cubed 1/2\" |
| 2 tablespoons | Water |
| 2 cups | Tomatoes -- chopped |
| 4 ounces | Green chiles -- chopped |
| 3 \N | Cloves garlic -- crushed |
| ½ cup | Onion -- chopped |
| ½ teaspoon | Cumin |
| ½ teaspoon | Chili powder |
| ½ teaspoon | Oregano |
| ¼ teaspoon | Salt |
| ⅛ teaspoon | Pepper |
| ½ cup | Cheddar cheese, nonfat |
| ½ cup | Mozzarella chese, fat free |
| 2 \N | Bread slices -- cubed |
Preheat oven to 375 degrees. Lightly spray 1½ quart casserole with Pam. In a large non-stick skillet, saute onion, garlic and eggplant.
Cook, stirring frequently, 10 minutes. Remove from heat. Add remaining ingredients, mix well. Spoon mixture into prepared casserole. Bake covered 30 minutes.
Recipe By : The Meatless Gourmet (Bobbie Hinman) File