1 eggplant
1 green pepper
1 onion
1 can tomato soup
4 oz. butter
Buttered bread crumbs

Saute chopped green pepper and chopped onion in butter after sprinkling with salt and pepper. Peel eggplant, dice and boil in salted water 1 minute. Drain. Place all in greased casserole.

Add can of undiluted tomato soup; stir. Add several tablespoons cream, sufficient to moisten. Top with buttered bread crumbs. Bake in moderate 350 degrees oven about 30 minutes.