Instructions: Cut aubergines into 3/4" cubes and place in 4-quart casserole. Add onion, bread crumbs, oregano and tomato sauce; stir well. Cover tightly and bake at 400 for 45 minutes. Stir vegetables thoroughly, recover and continue to bake until vegetables are very soft when pressed (about 45 more minutes); check occasionally and add water if casserole appears dry.

Spoon ricotta mixture over hot mixture; sprinkle with cheddar cheese.

Continue to bake, uncovered, until cheese is melted (about 10 minutes.)

I used lowfat cheese because I like the taste better than nonfat, but nonfat could be used.

* I dont remember the exact name of the cookbook, but it was put out by Sunset and had something about lowfat in the title.

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