Stewed Eggplant And Tomato

1. 1

   Peel eggplant and cut into 3/4-inch cubes.

2. 2

   Boil eggplant until slightly opaque.

3. 3

   Then drain the water; keep separate.

4. 4

   Dice onion and green pepper; saute together with garlic until tender. Add tomatoes with the tomato juice to the onion and pepper until heated.

5. 5

   Mix onion, pepper, tomatoes and croutons with eggplant. Add oregano, basil and Romano cheese to taste.

6. 6

   Bake together at 350u00b0 for 20 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.