Cook eggplant in boiling, salted water for 3 minutes. Drain. In a large saucepan
, cook onion, green pepper and garlic in butter until tender. Add soup, water, eggplant, and salt. Pour into shallow baking dish
at 350 degrees F for 35 minutes. Stir. Top with croutons and sprinkle with cheeses. Bake for a few additional minutes to melt cheeses.