Instructions: Spray a nonstick skillet with olive oil spray. Simmer onion, red pepper, garlic, spices and herbs until onion is clear. Cut unpeeled eggplant into 3/4-inch cubes and add to pan. Add remaining ingredients.

Bake in a 2-qt casserole for one hour at 350 degrees. Keep in a warm oven for as much as an hour to allow flavors to blend. Just before serving, stir to turn vegetables over.

NOTES :
This recipe has an intense Mediterranean flavor to it. It can be a vegetarian main course, or a side dish.

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