Eggplant Provencale

Ingredients

• 1 cup chopped onion
• 2 cloves garlic, minced
• 2 small eggplants (about 1 lb. each), peeled and cut into 3/4-inch cubes (8 cups)
• 2 medium green bell peppers, diced
• 2 cups chopped ripe tomatoes
• 1/4 cup chopped fresh parsley
• 1/2 cup pimento-stuffed green olives, sliced
• 2 Tbs. drained capers
• 1/2 tsp. dried basil
• 1/2 tsp. dried oregano
• Salt and freshly ground black pepper to taste
• 13 cup dry seasoned bread crumbs
• 3 Tbs. grated Parmesan cheese
• 1 1/2 Tbs. soy margarine or butter, melted