Eggplant Casserole

INGREDIENTS
1    eggplant, about 1 pound, purple or white
4    tablespoons olive oil
4    stalks celery, diced to ½ inch
1    red bell pepper, diced to ½ inch
1    medium onion, diced to ½ inch
2    cloves garlic, minced
½   cup chopped fresh basil or 1 tablespoon dried
1    cup grated Parmesan cheese
½   cup heavy cream or half and half
½   cup bread crumbs, Italian seasoned
or
½   cup plain breadcrumbs and
2    teaspoons dried oregano
2    teaspoons dried sage

METHOD

Preheat the oven to 375 F. Peel the eggplant and cut it into ½ inch dice. Choose a large skillet capable of being put into the oven and put it over medium-high heat. Add the olive oil and the celery. Cook and stir the celery for about 3 to 4 minutes and add the eggplant, red bell pepper, onion and garlic. Cook and stir for 3 to 4 minutes and add the basil.

Remove from the heat and add the cheese, cream and bread crumbs. Mix well until combined and place the skillet into the oven. Cook for 15 minutes until well heated. Remove carefully – the handle will be really hot – and serve immediately. I’ve been told it goes well with lamb.

Adapted from a recipe by Emeril Lagasse