1 medium eggplant
1 green pepper
1 medium onion
1 15 oz. can diced tomatoes
1 cup grated sharp cheddar cheese
1/2 stick margarine
2 slices bread made into crumbs
1 tsp salt
Fresh Ground Pepper to taste
Peel and dice eggplant into 1 inch cubes, blanch eggplant in small amount of salted water, drain and set aside. Cut peppers and onions into small pieces, sauté in pan with half of the margarine, add tomatoes and cook until mixture begins to bubble. Put eggplant in bottom of greased shallow baking dish, add salt and pepper to the tomato, green pepper, onion mixture and pour over the eggplant. Top with cheese, then bread crumbs, dot with rest of margarine and bake in 400 degree oven for 20 minutes until brown.
1 green pepper
1 medium onion
1 15 oz. can diced tomatoes
1 cup grated sharp cheddar cheese
1/2 stick margarine
2 slices bread made into crumbs
1 tsp salt
Fresh Ground Pepper to taste
Peel and dice eggplant into 1 inch cubes, blanch eggplant in small amount of salted water, drain and set aside. Cut peppers and onions into small pieces, sauté in pan with half of the margarine, add tomatoes and cook until mixture begins to bubble. Put eggplant in bottom of greased shallow baking dish, add salt and pepper to the tomato, green pepper, onion mixture and pour over the eggplant. Top with cheese, then bread crumbs, dot with rest of margarine and bake in 400 degree oven for 20 minutes until brown.
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