|1 Spanish Onion.(s)||
|3 Green Pepper(s)||
|1kg Plum Vine Tomato (s)||
|Salt and Pepper (to taste)|
4 slices streaky bacon.
3 small onions chopped.
3 medium green peppers chopped.
1 large eggplant (aubergines) cubes.
2 tsp salt.
1/4 tsp black pepper.
8 oz tomatoes.
1 1/2 cups( 1 1/20z) cornflakes crushed.
- Fry the bacon until crispy and then set aside to use it later. Fry the onion and green pepper in the bacon fat for 5 mins.
- Peel and cube the eggplant and add it to the pan with the salt, pepper, tomatoes and 1 cup (1/2pt) of water. Cover and cook for 10 mins. until the eggplant is nearly tender.
- Pour into a shallow casserole dish and sprinkle with the grated cheese, cornflake crumbs and crumbled bacon. Bake uncovered at 180C/gas 4 for 20-30 mins.