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

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°F oven for 15 minutes or until the eggplant is tender and crumbs are brown. May top with cheese if desired.