Fall Veggie Casserole

Ingredients, directions and serving information for Fall Veggie Casserole.

• 5 1/2 cups eggplant, cubes
• 4 tomatoes
• 1 green pepper
• 1 onion
• 1 clove garlic
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons vegetable oil
• 2 tablespoons Parmesan cheese, grated

1. Wash hands with soap and water.
2. Remove the skin from the eggplant. Cut the eggplant into cubes. Chop the tomatoes into small pieces.
3. Cut the green pepper in half. Remove the seeds and cut it into small pieces.
4. Chop the onion into small pieces.
5. Cut the garlic into tiny pieces.
6. Combine all of the ingredients (except for the cheese) and cook in a large skillet over medium heat until tender.
7. Top with the Parmesan cheese and serve.