Baked Eggplant Tomato Casserole

Ingredients

• 1 eggplant, sliced
• Salt, for sprinkling
• 2 green peppers, chopped
• 1 onion, chopped
• 2 teaspoons salt
• 1 teaspoon paprika
• 2 cups prepared tomatoes
• Breadcrumbs, for topping
• Grated cheese, for topping

Method

1. 1 Slice the eggplant, sprinkle with salt, cover, and let sit for two hours. Drain and rinse well.
2. 2 Dice the drained eggplant. Place in a baking dish and add chopped green peppers, onion, salt, paprika, and prepared tomatoes.
3. 3 Top with breadcrumbs and grated cheese. Bake in a moderate oven (350°F) for 25 minutes.