Eggplant creole

Yield: 8 Servings

2 Eggplants cut into chunks      2 Onions chopped
2 Green peppers chopped      2 Cloves garlic pressed
3 c Canned tomatoes      1 tb Low-sodium tamari
1/2 ts Basil      1/2 ts Thyme
1 c Whole wheat bread crumbs Saute onion garlic green pepper and eggplant in 1/2 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