Eggplant Casserole

We make this on pasta night. So far the kids choose to not eat this. They have meatballs with their pasta.

2 tbsp. olive oil
1 med. eggplant, in 1-inch cubes
1 med. onion, chopped
1 med. green pepper, chopped
1 cup sliced white mushrooms
3 cloves garlic, minced
1 14.5 oz. can diced tomatoes
1 8 oz. can tomato sauce
1/2 cup capers (optional)
2 tbsp. dried parsley
1 tsp. each dried oregano and thyme
salt and pepper to taste
1 cup shredded parmesan cheese

Preheat oven to 375.

Heat oil in large saucepan on medium heat. Add eggplant and cook until softened, about 10 minutes, stirring constantly to prevent sticking. Remove from heat; add all ingredients except cheese. Transfer mixture to shallow casserole dish and sprinkle with cheese. Bake uncovered for 45 minutes.