Crustless Eggplant Quiche

1 eggplant -- peeled and diced

17 ounces tomatoes (mashed slightly) -- drained

1/2 cup or less tomato juice (from tomatoes)

1 onion -- chopped fine

mushrooms (if desired) -- sliced 4 eggs -- slightly beaten

4 ounces cheddar cheese (optional) -- grated

2 tablespoons parmesan cheese (optional)

1/2 teaspoon salt

1/8 teaspoon pepper

1/4 teaspoon oregano

1/4 teaspoon basil

1/2 teaspoon garlic powder

dash cayenne pepper pinch marjoram

Soak eggplant in salt water for 30 minutes. This step is optional. Rinse and drain. Saute onions, mushrooms, in tomato juice until tender. Add eggplant, spices, and slightly mashed tomatoes and simmer until eggplant is tender and most of the liquid has evaporated. Remove from stove, stir lightly beaten eggs and cheddar cheese into eggplant mixture. Pour into 9" quiche pan which has been sprayed with a pan-coating. Bake at 375 degrees for 25-35 minutes or until knife inserted comes out clean. Let set 5-10 minutes before serving. Sprinkle parmesan cheese over top before baking if desired.