Baked Eggplants and Peppers
| Yield: | 6 Servings |
| Categories: |
| 2 | Eggplants, 1 1/2 lbs, peeled & diced | |
| 1 | tb | Olive oil |
| 1 | Onion, large, finely chopped | |
| 1 | ts | Dried basil |
| 1/2 | ts | Ground cumin |
| 1/4 | c | Wheat germ |
| Salt, to taste | ||
| Pepper, freshly ground to taste | ||
| 2 | tb | Olive oil |
| 3 | Green bell peppers, cut in 1" squares | |
| 1 1/2 | Cups diced plum tomatoes | |
| 3 | tb | Unbleached flour |
| 3/4 | c | Lowfat milk |
| 1 1/2 | Cups grated mozzarella cheese | |
| 1 | ds | Cayenne pepper |
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