Eggplant Mosakaa

This a low fat version of this popular dish.  I do not fry the eggplant slices which cut down on the amount of fat in this dish and make it more enjoyable.serves 4-63        large eggplants2        large onions, julienne1        red bell pepper, cut into thin slices4       tablespoons olive oil1        32-ounces can diced tomatoes1        clove garlic, sliced1/2   teaspoon thymesalt and pepper to taste4        tablespoons crumbled feta, optional-Cut two 1/2-inch thick slices from top of each eggplant and place on cookie sheet.  Cut the rest of eggplants, lengthwise, into 1/2-inch thick slices and place on the cookie sheet.  Brush each slice with olive oil on both sides. Place the cookie sheet under broiler and broil until golden brown.  Remove from the oven  and set aside.  Take the round slices and set aside for decoration.-In heavy pot, heat the olive oil and saute the onion for 5 minutes.  Add the garlic and the thyme, stir and cook for couple of minutes.  Add the diced tomatoes, the salt and the pepper.  Bring to a boil and cook over low heat for 10 minutes.-Spoon half of the tomato sauce into baking dish, place the broiled long eggplant slices on top of the sauce.  Spoon the rest of the sauce on top of the eggplants.  Cut the eggplant round in half and arrange them with the cut pepper on top of the sauce.  Cover with foil and bake in 395 degree F. oven for 25 minutes.  Remove from the oven, remove the foil, sprinkle with feta cheese and serve. YOU CAN SKIP THE FETA CHEESE TO MAKE VEGAN DISH.