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1 large eggplant, peeled and cut into cubes
2 onions, chopped
1 small green bell pepper, chopped
2 tablespoons margarine
1/2 cup freshly-grated breadcrumbs
1 cup canned tomatoes
1 tablespoon Worcestershire sauce
1 cup shredded cheddar cheese
1/4 teaspoon ground cayenne pepper
Salt and pepper to taste
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Add the eggplant cubes to a pot of boiling, salted water. Cook until tender, about 15 minutes. Drain well and set
aside.
Melt the margarine in a skillet. Cook the bell pepper and onion until tender. Add the eggplant, breadcrumbs, tomatoes, cayenne, Worcestershire sauce and salt and pepper to
taste. Cook, stirring, about four to five minutes. Pour into a lightly-greased baking dish. Top with the cheddar cheese. Bake at 325 degrees F about 20
minutes.
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