Ingredients

• 2 med or large eggplant, roasted and cooled
• 1 or more cup chopped onion
• 1 or more cup chopped peppers ( hot or sweet)
• 2 or 3 Tbsp extra virgin olive oil
• 1 reg. can Cream of Mushroom or Celery Soup
• 1/4 tsp salt (or to taste)
• 1/4 tsp black pepper
• 1/4 tsp cayenne (or to taste)
• 1 cup plain bread crumbs

Instructions

1. 1
   Scoop out flesh of eggplant and chop coarsely. Set aside.
2. 2
   Heat oil in large skillet and saute onion and peppers until soft.
3. 3
   Add eggplant and stir well to keep from sticking. Saute a few minutes and then add condensed soup, 1/4 cup water, salt and pepper. Mix well and remove from heat. Taste and adjust seasonings.
4. 4
   Add just enough bread crumbs to form soft mixture. Butter a casserole, add mixture, then top with extra crumbs. Bake at 325 degrees until lightly browned and heated through.
5. 5
   I you should wish for a meat dish, you could add browned ground beef in step 3. My family likes it either way.