Eggplant Provençale

Ingredients

• green bell peppers

  diced
  2 medium
• chopped ripe tomatoes
  2 cups
• chopped fresh parsley
  1/4 cup
• pimento-stuffed green olives

  sliced
  1/2 cup
• Tbs. drained capers
  2 unit
• dried basil
  1/2 tsp
• dried oregano
  1/2 tsp
• salt and freshly ground black pepper to taste
  1 unit
• Bread Crumb Topping
  1 unit
• dry seasoned bread crumbs
  1/3 cup
• Tbs. grated Parmesan cheese
  3 unit
• Tbs. soy margarine or butter

  melted
  1 1/2 unit
• Eggplants (about 1 lb. each)

  peeled and cut into 3/4-inch cubes (8 cups)
  2 small
• chopped Onion
  1 cup
• garlic

  minced
  2 cloves