- Heat oil in large skillet or Dutch oven over medium heat. Add eggplant, onion and garlic; sauté 8 to 10 minutes, or until onion is translucent, stirring constantly.
- Stir in less sodium soy sauce, tomatoes, green pepper and oregano. Simmer, covered, 30 minutes, or until eggplant is tender.
- Sprinkle cheese evenly over eggplant mixture. Cover and simmer 3 minutes longer, or until cheese melts.