Ingredients

2 eggplants, cut into chunks
2 onions, chopped
2 green peppers, chopped
2 cloves garlic, pressed
3 C.(s) canned tomatoes
1 Tbsp. low sodium tamari
1/2 tsp. basil
1/2 tsp. thyme
1 C.(s) whole wheat bread crumbs

Cooking Instructions

Saute onion, garlic, green pepper and eggplant in 1/2 C. 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.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: