1 medium sized eggplant
4 tbsp. table fat
2 tbsp. chopped green pepper
2 tbsp. chopped onion
2 c. cooked or canned tomatoes
1 tsp. salt
pepper to taste
3/4 c. bread cubes

Pare the eggplant and cut it into small even pieces. Melt 2 Tablespoons of the table fat in a fry pan. Brown green pepper and onion in the fat. Add tomatoes, salt, pepper, and eggplant; simmer 10 minutes. Pour into greased baking dish. Melt rest of fat and mix with bread cubes. Spread over top of eggplant mixture.

Bake at 350°F. (moderate oven) 20 minute or until eggplant is tender and bread cubes are brown.

Yield: 4 servings.