Heat frying pan over medium heat and coat with cooking spray. Cook onion and garlic 3 to 4 minutes. Mix in eggplant, pepper, and tomatoes. Place lid on pan and cook 8 to 10 minutes of until vegetables are soft. Stir frequently.
Mix in parsley, olives, capers, basil, and oregano. Sprinkle with salt and pepper. Spoon mixture into an 11 x 7 inch baking dish. Mix together breadcrumbs, Parmesan cheese, and margarine. Sprinkle mixture over casserole.
Bake 30 minutes or until casserole is golden on top and bubbly.