Baked Eggplant And Tomatoes
|Eggplants||2 Medium (Unpeeled)|
|Tomatoes||6 Large, peeled and sliced|
|Green peppers||1 1⁄2 , seeded and cut into strips|
|Onion||1 Large, peeled and cut up|
|Steamed soy sprouts||1⁄2 Cup (8 tbs)|
Preheat oven to 350°.
Butter a 3-qt.flat baking dish.
Cut eggplants into 1/2 inch slices.
Put half of eggplant slices on bottom of baking dish.
Cover with half of tomato slices.
Dot with butter, salt and pepper.
Cover with remaining eggplant and tomato slices.
Through fine blade of meat grinder put green pepper, onion, bacon and soy sprouts.
Spread this ground mixture evenly over top of tomatoes.
Bake for 30 minutes until eggplant is tender.
Remove excess liquid from bottom of baking dish.