Eggplant Casserole

(from CSA member, Susan Griffin)
4 T extra virgin olive oil
2 small eggplants, cubed
1 cup chopped yellow onion
1/2 c chopped celery
1/2 c chopped green bell pepper
1 large clove garlic, minced
1 t oregano dried
1 t salt
1/2 t pepper
2 c shredded mozzarella cheese
1 large can of tomato sauce (or Roma tomatoes roasted with olive oil, peeled and mashed)

Mix ingredients and saute in olive oil.  Add tomatoes and cook in oven for 30-45 minutes at 350 degrees.  Add cheese on top at the end until melted.