1 sm. eggplant
1 tsp. oil
2 med. onions
1 green pepper
1 c. canned tomatoes
1/2 c. bread crumbs
3 slices bacon
1/2 tsp. salt

Cut eggplant in half and boil in large quantity of salted water until tender. Drain and remove pulp from shell with spoon. Melt oil in frying pan and brown onions in it. Add chopped peppers, tomatoes and eggplant. Place in greased casserole, cover with bread crumbs, strip with bacon. Bake 20-30 minutes in 350 degree oven until crumbs are brown and bacon is crisp.