1 dozen green peppers
2 sm. eggplants
2 c. cabbage, diced medium
3 eggs
1/2 loaf bread, cut into chunks
3/4 c. Romano cheese, grated
Salt and pepper to taste
2 qts. tomato sauce

Cook cabbage and eggplant about 10 minutes; cool and drain. When cool, mix all ingredients together; set aside. Cut off tops of peppers and remove all seeds. Dip in boiling water about 2 minutes, then fill each pepper with cooled mixture above. Place in oblong pan and top with tomato sauce; bake for 1 1/2 hours at 350 degrees.