1 lg. firm eggplant
1 sm. onion, minced
1 green pepper, minced
1/2 c. butter
1/2 c. bread crumbs
1/2 c. grated cheese
1/2 tsp. salt
1/4 c. ketchup
Bread crumbs for topping

Remove stem from eggplant, wash and drop into boiling water for about 30 minutes. Drain and cut in half. Remove pulp leaving shell thick enough to prevent breaking.

Cook onion and green pepper in butter for 5 minutes. Add bread crumbs, grated cheese, salt and ketchup. Add the well drained eggplant pulp and pile lightly in the eggplant shells. Top with buttered bread crumbs. Place in a greased pan and bake at 350 degrees about 20 minutes.