Eggplant Elegante
Eggplant casserole combines eggplant, sauteed onion and green pepper, bacon, and chopped tomatoes. Breadcrumbs and melted butter top off this elegant dish before baking.
Ingredients:
1 large Eggplant, peeled and diced (that’s an aubergine, if you’re British)
1/2 teaspoon Salt
8 slices Bacon, fried and crumbled
1 medium Green Bell Pepper, diced
1 medium Onion, diced
1 (15 ounces) can Chopped or Diced Tomatoes
Salt and Pepper, to taste
Breadcrumbs
1/4 cup melted Butter or Margarine
Preparation:
1. Preheat oven to 325 F.
2. Add eggplant to saucepan. Cover with water and ½ teaspoon salt. Bring to boil over medium high heat. Boil 10 minutes.
3. Drain eggplant thoroughly.
4. Saute onion and green pepper in small skillet. ( I used olive oil) Add bacon and diced tomatoes.
5. Add eggplant. Toss to combine. (At Anni, I sauted the whole mess in the skillet for a little while to cook down the tomatoes some.)
6. Spoon mixture into casserole dish. Sprinkle breadcrumbs over top of eggplant.
7. Drizzle breadcrumbs with melted butter.
8. Bake 45 minutes.
