Peel the eggplant and cut into one-inch slices. Cover with boiling salted water and simmer ten minutes, Drain well.
Melt the butter, add the onions and garlic and saute until lightly browned. Add mushroom caps to the onions and garlic and cook, stirring, an additional five minutes. Add the tomatoes, green peppers, salt, pepper, herbs and spices and simmer ten minutes.
Place altting layers of eggplant and sauce in a buttered two-quart casserole. Cover with buttered crumbs and bake 1 1/2 hours. Serves 6 to 8. May be prepared one day ahead, then covered with bread crumbs and baked. (From The New York Times Cookbook)