Ingredients
1 green bell pepper
1 med onion sliced
1 eggplant pared and diced
1lb hubbard or acorn squash pared and cubed
4 tomatoes, dip in boiling water for 1 min. then peel & cut into 1/8’s
1/2 c cheddar cheese
1/4 c bread crumbs (optional)
Preparation
Preheat oven 350 F. Fry first 3 vegs. one @ a time in butter, salt and pepper each lightly.For squash you may need to add water and cover pan till tender. I do not fry Tomatoes, just add to 2 qt.casserole dish. top with cheese. Bake about20-25 mins- till bubblt
