2 c. eggplant (peeled and cooked)
2 lg. onions
1 lg. bell pepper
1 can cream of mushroom soup
2 sticks butter (butter)
2 eggs
1 tbsp. sugar
1/2 tsp. salt
1 tsp. black pepper (optional)
1 lb. sharp Cheddar cheese
2 c. bread crumbs

Saute onion and bell pepper in butter. While cooking until tender, mix balance of ingredients (except cheese) and stir well with bread crumbs until all is mixed well. Stir in sauteed onions and peppers. Pour in 9x13 inch baking pan. Cover with shredded cheese. Bake at 375 degrees 40-50 minutes. Serves 8-10.