persian eggplant casserole

3 large eggplant unpeeled and cubed
1 large green pepper, chopped
2 large onions peeled and chopped
4 large tomatoes chopped
2 stalk celery, chopped
1 garlic bulb peeled and crushed
1/2 cup olive oil
3 tbl spoon sea salt
1 tbl spoon black pepper
any herbs from garden

350 oven and place all in large casserole and stir in olive oil/herb mixture gently but throughly.
bake uncovered 30 minutes. stir mixture and bake 30 more minutes.
serve hot or cold.

thanks to aunt najmieh for sharing :-)