Scalloped Eggplant - cooking recipe

Ingredients

1 large eggplant
4 Tbsp. butter
1 green pepper, chopped
1 small onion, chopped
1 quart canned or chopped raw tomatoes
2 tsp. salt
pepper to taste
1 cup bread crumbs

Preparation

Pare the eggplant and cut into small even pieces.
Melt 2 tablespoons butter in a skillet.
Add the green pepper and onion. Cook for a few minutes.
Add the tomatoes, eggplant, salt and pepper. Cook for 10 minutes.
Place the mixture in a shallow greased baking dish.
Melt the remaining butter in a skillet and stir in the bread crumbs.
Sprinkle the crumb mixture over the eggplant. Bake in 350 degree oven for 15 minutes or until the eggplant is tender and crumbs are brown. May top with cheese if desired.