Some recipes are so easy we make them again and again. I love this one with a big green salad, or the day after over brown rice or quinoa.
2 tbsp EVOO
1 small eggplant, peeled and diced
2 cups of diced portobello mushrooms
1 can organic roasted diced tomatoes
1 cup diced onions
1/2 cup of diced bell peppers
1. Place all ingredients in oiled baking dish.
2. Cover with vegan cheese or nutritional yeast if desired.
3. Bake at 350°F for 20 minutes or until done.