Scalloped Eggplant

1 medium eggplant
4 tablespoons cooking oil
2 tablespoons chopped green pepper
2 tablespoons chopped onion
2 cups canned tomatoes
1 teaspoon salt pepper
1/2 cup bread cubes

Pare the eggplant and cut it into small even pieces.

Put two tablespoons of the oil in a fry pan. Brown the green pepper and onion. Add tomatoes, salt, pepper, and eggplant; simmer for 10 minutes. Pour into greased baking dish. Use the rest of the cooking oil and mix with bread cubes. Spread over the top of the eggplant mixture.

Bake at 350 degrees for 20 minutes or until the eggplant is tender and bread cubes are brown.



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