2 tablespoons olive oil 

1 onion, chopped

1 green pepper, chopped

2 cloves garlic, minced

1 small eggplant, cubbed

1 or 2 cans of pasta styled tomatoes

 

Heat oil in skillet and sauté onions and green pepper and garlic 15 minutes. Add eggplant and continue cooking for 20 minutes more. Add the tomatoes and heat thoroughly. Serve over mostaccioli with parmesean cheese.