4 to 5 med. eggplant
Cooking oil
1/4 lb. butter
1 med. round steak, cut into 1 1/2 inch cubes
Salt and pepper to taste
2 c. water
1 yellow onion, chopped
1 bell pepper, chopped
4 fresh ripe tomatoes
1 1/2 inch cubes
1 (8 oz.) can tomato sauce

Sliced fresh tomatoes and bell pepper rings for garnish.

Peel and slice eggplant 1/4 inch thick. Dip in egg and water mixture. Roll in seasoned bread crumbs. Fry in oil until lightly browned; drain well. Saute round steak, chopped onion and pepper in butter. Add tomatoes, sauce, water, salt and pepper.

Cook on low heat for about an hour - steak needs to be tender and mixture is thick. Place 5 eggplant slices in a circle on a serving dish. Put portions of steak mixture on each slice. Bake at low heat to warm. Garnish with fresh tomato slices and bell pepper rings.