Eggplant Casserole - cooking recipe

Ingredients

1 large eggplant
1 Tbsp. salt
1 tsp. pepper
2 c. chopped tomatoes, drained
1/2 c. green peppers, chopped
1/2 c. chopped onion
2 c. cornbread, crumbled
milk
1/2 c. grated Cheddar cheese

Preparation

Peel and cube eggplant.
Cook in salted water until tender. Drain.
In casserole, crumble cornbread.
Add eggplant, tomatoes, onion, green peppers, salt, pepper and cheese.
Mix well.
Cover with enough milk to cover the top of the casserole.
Bake until set (about 30 to 45 minutes).
Top with more cheese and return to oven to melt.