1 lg. eggplant
4 slices bacon, diced
1 med. onion, finely chopped
1 green pepper, finely chopped
1 tsp. salt
1/8 tsp. pepper
1 (6 oz.) can tomato puree plus 1 can water
1/2 c. grated cheddar cheese
Bread crumbs

Peel eggplant and cut into 1/2" cubes. Fry bacon until crisp and add onion and green pepper. Cook about 5 minutes. Add eggplant, salt, pepper, tomato puree and water. Cook until eggplant is tender. Place mixture into a buttered 1 1/2 quart casserole. Sprinkle with grated cheese and top with bread crumbs. Bake at 350 degrees for 35 to 45 minutes. 6 to 8 servings.