Stuffed Eggplant

Ingredients

3 eggplants
10 ml olive oil
1 onion
2 garlic
1 green pepper
1 round
60 gr romano cheese
28 gr dry bread crumbs
12 gr tomato paste
3 gr salt
1 gr oregano
1 gr pepper
1/2 shell

Instructions

remaining ingredients except tomato sauce and mix well. Fill the shells with the mixture and place in a greased baking dish. Brush the tops with additional oil and bake about 45 minutes. Serve with tomato sauce. The New York Times Cook Book: Harper and Row Publishing 1990. ISBN 0-06-016010-1