Stuffed Eggplant

Ingredients

3 eggplants
2 t olive oil
1 onion
2 garlic
1 green pepper
1 round
1/2 c romano cheese
1/4 c dry bread crumbs
2 t tomato paste
1 1/4 t salt
1/2 t oregano
1/4 t 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