Eggplant Casserole

1 large eggplant, cut into small chunks.
2-3 cups stewed tomatoes
6 mushrooms. sliced
1 onion, chopped
salt and pepper to taste
1 cup grated Romano cheese (or cheddar if you prefer)
In a medium size saucepan, simmer eggplant and tomatoes over low heat until eggplant i9s soft and clear-looking, about 15 minutes.   Meanwhile, sauté mushrooms
and onions in olive oil in a small skillet until tender.  Preheat the oven to 350 degrees. Pour the eggplant and tomatoes, the mushrooms and onion mixture,
and the seasonings into a greased casserole dish.  Top with grated cheese and bake for 20 minutes.