Tomatoes And Eggplant - cooking recipe

Ingredients

1 large can stew tomatoes
2 small onions
green pepper (lots), until thick
dash of salt and pepper
1 large eggplant

Preparation

Cut 1 large eggplant in cubes after peeling.
Cover with salt water and let boil until soft, doesn't take long.
Pour all water off; mix with stewed tomatoes.
Cube about 1/4 pound sharp cheese and stir mixture.
Put in casserole; put bread cubes, grated sharp cheese and a little butter on top.
Brown in broiler.
Add a little oregano and sweet basil on top.
Delicious!