- 1/2 cup butter
- 2 cups (about 1/2 lb) sliced zuchinni
- 1 cup chopped green pepper
- 1 cup chopped celery
- 3/4 cup thinly sliced onion
- 2 cups cubed eggplant
- 1/2 tsp. salt
- 1 cup coarse bread crumbs
- 3 medium tomatoes, sliced.
Heat butter in skillet. Add zuchinni, green pepper, celery, and onion; sauté until just tender.
Stir in eggplant and salt; spoon into a buttered 2-quart shallow casserole dish, leaving butter in skillet.
Top vegetables wth tomato slices and buttered crumbs. Bake at 350°F about 30 minutes.
Makes about 8 servings.