2 med. size eggplant
4 tbsp. table fat
1/2 chopped green pepper
1 chopped small onion
2 c. canned tomatoes
1 tsp. salt and pepper
3/4 c. bread crumbs

Peel eggplant, cut in wedges, soak in salt water 2 to 4 hours. Melt tablefat in fry pan, brown green peppers and onion in fat. Add tomatoes, salt, pepper and eggplant. Simmer 10 minutes. Pour in greased baking dish.

Melt 2 tablespoons fat, mix with bread crumbs. Spread over top of eggplant mixture. Bake at 350 degrees for 20 minutes or until bread crumbs are brown.