Eggplant Casserole

1 lg Eggplant; sliced
1    Orange bell pepper; chopped
1    Green bell pepper; chopped
1 md Red onion; diced
     Chives; chopped
1 md Zucchini; sliced
2 md Tomatoes; sliced
     Bread crumbs
     Vinegar (homemade flavor or balsimic)
8 cl Garlic; minced, or to taste
1 cn Fat-free spaghetti sauce
     Onion salt; to taste
     Oregano; to taste
     Other Italian spices; to taste
     Fat free mozzarella -OR-
     Soy cheese

Basically I slice the eggplant and place on a plate.  Sprinkle with
balsimic vinegar (or homemade oregano or garlic vinegar) and
microwave for about 6-7 minutes to soften.  Then I coat with
breadcrumbs (which I have mixed the spices in with). Place them in a
large baking dish, and cover with chopped peppers, chives, sliced
zucchini, sliced tomatoes, onions, and garlic cloves. Then I pour the
spaghetti sauce over the top and sprinkle with oregano.  Optionally,
I sometimes use Alpine lace fat free mozzarella cheese.  But someone
mentioned soy-cheese?  Maybe that would work as well.  Then I bake
for about 1 hour at 350 degrees F.