Ingredients

• 1 tablespoon olive oil
• 1/4 cup butter
• 1/2 cup onion
• 1/4 cup green bell pepper
• 5 garlic cloves
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground thyme
• 8 cups eggplant
• 1/2 cup plain bread crumbs
• 1 large egg

Preparation

1. Preheat oven to 350° F.
2. Chop onion and bell pepper. Slice garlic and cut eggplant into cubes.
3. In a large skillet, heat oil and butter over medium heat. Sauté onion, green pepper and garlic with cayenne and black pepper.
4. Add thyme and eggplant to ingredients and cook until eggplant softens, stirring often.
5. Reserve 2 tablespoons bread crumbs for topping. Add the remaining breadcrumbs to eggplant and cook 15 minutes.
6. Beat egg and add to mixture, stirring quickly so egg does not solidify.
7. Place in casserole dish. Sprinkle remaining bread crumbs over mixture, and bake for 25 minutes. 

Helpful hints

• Two medium eggplants yield approximately 8 cups.
• Adjust cayenne pepper to your taste preference.
• Refrigerate or freeze leftover casserole for a quick dish later.