Eggplant Casserole (version XXII)

1 medium eggplant
2 green peppers
1 medium sweet onion
1 15 ounces can diced tomatoes
1 cup grated sharp cheddar cheese
1/2 stick margarine
2 slices bread
1 teaspoon salt

Peel and dice eggplant into 1 inch cubes. Cook eggplant in small amount of salted water. Drain and set aside. Cut green peppers and onion into small pieces. Saute in pan with margarine. Add tomatoes and cook until mixture begins to bubble. Put eggplant in the bottom of greased, shallow baking dish. Add salt to the tomato, pepper and onion mixture and pour over the eggplant. Top with cheese, then bread crumbs. Dot with margarine and bake in 400F oven until brown. Serve hot.

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