ITALIAN STUFFED PEPPERS

2 lbs. Italian sausage
2 med. onions; chopped
l tbsp. Italian seasoning
l tbsps. garlic; chopped
l large eggplant; peeled, small cubes
4 large red or green bell peppers; halved and sseded
2 cups Italian breadcrumbs
l/2 tsp. pepper
8 oz. can tomato sauce
Parmesan cheese
Fry sausage, garlic & onion together and drian all but about 2 tbsps. of remaining fat. Add eggplant and continue stirring until eggplant is soft. Add bread crumbs, pepper,.Italian seasoning & tomato sauce and stir until heated through. Stuff mixture into peppers and top with cheese. Bake in 300 oven about 30 mins. until peppers become soft, but not soggy. These freeze well. Serves 8. Prodigy