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1 medium onion, chopped
1/8 tsp. garlic powder
1/2 c. chopped green pepper
1 Tbsp. olive oil
1 (6 oz.) can tomato paste
1/2 c. tomato juice
8 oz. shredded Mozzarella
2 tsp. brown sugar
1/4 tsp. oregano leaves
1/4 tsp. basil leaves
1/8 tsp. pepper
1 bay leaf
1 medium eggplant
1 Tbsp. grated Parmesan cheese

Combine onion green pepper, garlic powder and oil in 2
quart casserole. Microwave on High 2 1/2 to 3 minutes. Stir
in tomato paste, sugar and seasonings, microwave for 3 to 6
minutes or until bubbly. Cut eggplant into cubes, place in an
8 x 8-inch dish; cover with wax paper and microwave on High for
6 to 8 minutes. Sprinkle 1/2 of Mozzarella over cooked egg-
plant. Top with sauce; sprinkle with remaining cheeses.
Microwave for 4 to 5 minutes on High.

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