1 (1 pound) eggplant, peeled and sliced into 1/4-inch thick rounds
1 medium onion, thinly sliced
1 green bell pepper, coarsely chopped
salt and pepper
1 (14.5 ounce) can diced tomatoes
2 tablespoons GOLDEN BLOSSOM HONEY
1 large clove garlic, minced
1 teaspoon dried oregano
4 ounces cheddar cheese, shredded
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Layer half of the eggplant in the bottom of prepared dish. Top with half of the sliced onions and then half of the bell pepper. Sprinkle with salt and pepper. Make a second layer. Sprinkle with salt and pepper.
In a medium saucepan combine tomatoes, honey, garlic and oregano. Bring to a boil. Boil for 1 minute. Pour over vegetables. Spread cheddar cheese evenly over the top.
Bake covered for 30 minutes. Reduce temperature to 350° and bake uncovered for 30 minutes longer. Let stand 5 minutes before serving.