Spanish Eggplant

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Spanish Eggplant

 

4 slices veg. bacon, heat up, chop and set aside

1 medium onion, chopped fine

1 green pepper, chopped

1 cubed, pared eggplant

1 teaspoon salt

1/4 teaspoon pepper

6 to 10 oz. can tomato puree

1 cup water

Top casserole with 1 cup grated cheedar or jack cheese

 

Saute onion and pepper until golden in a little olive oil. Add the rest of the

ingredients and cook covered 5 to 10 minutes (until almost tender).Pour into 1

1/2 quart baking dish. Top with 1 cup grated cheese.Bake uncovered in 350 degree

oven 20 to 30 minutes. Serves 6 to 8

 

 

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