My Stuffed Eggplant

• 2 aubergines cut in half lengthways
• 1 Tbsp. plus 1 tsp. unsalted butter or margarine
• 1 onion, chopped
• 1 small green pepper, seeded, chopped and sauted
• small can chopped tomatoes
• 1/2 tsp. salt (optional)
• 1/4 tsp. pepper
• 2 oz. grated mature cheese
• 8oz white breadcrumbs

Preheat oven to temperature 350°F. Scoop out inside of aubergine, leaving 1/4 inch shell. Set shell aside. Chop aubergine meat and set aside. Melt half the butter in a heavy nonstick skillet over medium heat. Sauté onion, chopped aubergine and pepper 3-4 minutes or until onion is softened. Stir in tomato, salt and pepper and simmer 5 minutes. Discard excess liquid from skillet. Stir in cheese and half of the breadcrumbs. Divide mixture evenly into aubergine shells. Arrange aubergine in a buttered baking pan. Melt remaining butter in a nonstick skillet over medium low heat and stir in remaining breadcrumbs. Sprinkle buttered breadcrumbs over aubergine. Bake 30 minutes or until tops are golden.