3 med. green peppers
1 med. eggplant
1/2 lb. ground beef
1 lg. clove garlic, pressed
3 heaping tbsp. grated Romano cheese
1 lg. egg
2 tbsp. minced parsley
2 slices bread soaked in water
1 tsp. salt; pepper to taste

Wash peppers and cut in half lengthwise. Peel eggplant, cut in small cubes and cook in boiling salted water until tender; drain well, squeezing out excess water. Combine meat with garlic, salt, pepper, cheese, egg, parsley and bread, squeezed almost dry; combine with the eggplant. Stuff peppers and place in a buttered casserole and covering with sauce. Bake 1 hour at 325.

SAUCE:

2 tbsp. olive oil
1 onion, chopped
1 clove garlic, pressed
1 sm. can tomato paste
2 cans water
1/4 tsp. basil (3/4 tsp. fresh basil if available)
Salt, pepper to taste

Saute onion and garlic in oil until soft. Add tomato paste, stirring until paste has absorbed onion and oil. Stir in water and seasonings. Simmer 1/2 hour.