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Eggplant Elegante
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British/Canadian vegetable side dish

Betty Irving

Serves/Makes:serves 8

  • l large eggplant
  • 1/2 tsp (2 ml) salt
  • 8 slices bacon, fried and crumbled
  • l medium green pepper, diced
  • l medium onion, diced
  • l 14 oz (392 grm). to 16 oz (448 grm). can chopped or diced tomatoes
  • salt and pepper, to taste
  • bread crumbs
  • 1/4 cup (60 ml) melted butter or margarine
  • Peel and dice eggplant.
  • Boil in saucepan covered with water and 1/2 tsp (2 ml) salt for 10 minutes. Drain thououghly.
  • Saute onion and green pepper, add crumbled bacon and canned tomatoes.
  • Mix in drained eggplant and place in casserole.
  • Top with fine bread crumbs mixed with l/4 cup melted butter or margarine.
  • Bake at 325 degrees (175 C.) for 45 minutes.

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