Eggplant-Squash Casserole

Directions

1. 1
   Peel and cube eggplant.
2. 2
   Salt and let sit for 20 to 30 minutes. Put eggplant in a large strainer and rinse with cold water.
3. 3
   Steam eggplant and squash until barely done.
4. 4
   Don't overcook.
5. 5
   Saute onion and green pepper in defatted chicken broth.
6. 6
   Add tomatoes, basil, oregano and thyme.
7. 7
   Heat to a simmer.
8. 8
   Toss all ingredients together.
9. 9
   Put in a large casserole dish (lightly greased).
10. 10
    Put Mozzarella cheese on top of mixture.
11. 11
    Bake at 350° for 40 minutes.