Eggplant Casserole - cooking recipe

Ingredients

1 medium eggplant
1 large onion, peeled and diced
3 Tbsp. butter
1 (6 oz.) can tomato paste
1 1/2 c. tomato juice
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic salt
1 c. fine bread crumbs

Preparation

Peel eggplant; cube into 1-inch cubes and boil in salted water until tender, about 10 minutes.
Drain.
Heat the butter in a large pan.
Add the chopped onion; saute until golden and tender. (A diced green pepper may be added.) Add the tomato paste, the juice and the seasonings; bring to the boil, then remove from the heat.
Add the cooked eggplant and the bread crumbs; toss lightly until well mixed.
Turn into a buttered 1 1/2-quart casserole. Top with 1/4 cup buttered crumbs.
Heat at 350\u00b0 until hot and bubbling.