| Eggplant with Green Peppers | Vegetables & Fruits |
|
1 unpared eggplant(1 1/2 lb.) cut into 1/2" cubes
1/4 cup salad oil 1/2 cup chopped onion 1 garlic clove, crushed 1-16 oz. can tomatoes |
salt and pepper to taste
6 large green pepper,washed, seeded and halved lengthwise 1 1/2 cups grated cheddar cheese 1 cup bread crumbs (optional) butter |
In hot oil in a medium skillet, saute eggplant, onion and garlic, stirring, over medium heat, until eggplant is soft; about 5 minutes.
Add tomatoes,salt and pepper. Bring to boiling point,stirring; simmer, uncovered, for 10 minutes.
In a large kettle, bring 2 quarts water to boiling. Remove seeds and ribs from the green pepper. Add peppers to the water and simmer, covered, 5 minutes. Drain.
Heat a small frypan. Add butter and bread crumbs and stir. Remove from heat.
Preheat oven to 350F. Arrange peppers in a shallow, buttered baking dish. Fill each pepper half with eggplant mixture. Sprinkle top with grated cheese and bread crumbs. Bake 20 minutes or until hot and cheese is melted.
Serves 6.