Eggplant Provencale

Yield:	1 servings
Categories:

1	c	Chopped onion
2		Cloves garlic; minced
2	sm	Eggplants; (about 1 lb. each)
		Peeled and cut into 3/4-inch cubes; (8 cups)
2	md	Green bell peppers; diced
2	c	Chopped ripe tomatoes
1/4	c	Chopped fresh parsley
1/4	c	Pimento-stuffed green olives; sliced
2	tb	Drained capers
1/2	ts	Dried basil
1/2	ts	Dried oregano
		Salt and freshly ground black pepper; to taste
		BREAD CRUMB TOPPING
1/2	c	Dry seasoned bread crumbs
3	tb	Grated Parmesan cheese
1 1/2	tb	Soy margarine or butter; melted