Stewed Eggplant And Tomato - cooking recipe

Ingredients

4 large eggplants
16 oz. can whole peeled tomatoes
2 green peppers
1 large onion
1/2 lb. croutons
garlic, oregano and basil
Romano cheese

Preparation

Peel eggplant and cut into 3/4-inch cubes.
Boil eggplant until slightly opaque.
Then drain the water; keep separate.
Dice onion and green pepper; saute together with garlic until tender. Add tomatoes with the tomato juice to the onion and pepper until heated.
Mix onion, pepper, tomatoes and croutons with eggplant. Add oregano, basil and Romano cheese to taste.
Bake together at 350\u00b0 for 20 minutes.