Yield: 6 Servings
|6 mediums||Sweet green peppers|
|1 \N||Clove garlic; crushed (up to)|
|2 mediums||Tomatoes; chopped|
|1 large||Eggplant; peeled, cubed|
|1 cup||Dry bread crumbs|
|\N \N||Salt to taste|
|¼ cup||Grated Parmesan cheese|
|2 tablespoons||Parsley; chopped|
Cut off top of each pepper; remove seeds. Cook about 5 minutes in enough boiling water to cover; drain. Saute garlic, tomatoes and eggplant in oil until tender. Combine eggplant mixture, breadcrumbs, salt, cheese and parsley. Mix well. Stuff peppers with mixture. Place in a baking dish and bake at 350 for 30 minutes.
MRS E.J. HOSEY (MERRIE JACK)
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .