Instructions: Empty tomatoes into a saucepan and break up large tomatoes into smaller pieces. Add onions, garlic, salt, spices, celery, and carrots and bring to a boil. Add eggplant, mix well, cover and cook over low heat for 30 minutes. Place in casserole. Sprinkle with bread crumbs mixed with cheese. Then either:

1) Finish in preheated 375 degree oven for 20 minutes , or until topping is browned and mixture is bubbling.

OR
2) Cool, cover and freeze; To cook, you then would place directly (covered, frozen) in 375 degree oven and bake 20 minutes, remove cover and bake another 20 minutes.

NOTES : Makes 1 casserole (1 1/2 qt); 6 servings:

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