1. Preheat the oven to 350 F.
2. Peel the eggplant with a vegetable peeler or sharp paring knife.
3. Cut into 3/4-inch cubes.
4. Add 2 tablespoons of unsalted butter to large skillet. Melt butter over medium heat.
5. Add onion and green pepper and sauté until soft, about 2 minutes.
6. Stir in diced tomatoes, coarse salt and cubed eggplant.
7. Bring vegetable mixture to a boil. Reduce heat to low and simmer 10 minutes.
8. While vegetables simmer, melt remaining butter in a small skillet over medium-high heat.
9. Add bread crumbs to melted butter and sauté until lightly brown.
10. Lightly grease large casserole dish.
11. Spoon the eggplant mixture into prepared casserole dish.
12. Top with toasted bread crumbs.
13. Bake in preheated oven for 35 minutes. |
