Recipe Eggplant Tomato Onion. Heat oil over medium heat. Rinse and drain well.
Place eggplant slices in a colander over a plate. Drizzle with 4 tablespoons butter. In a small bowl stir together the bread crumbs and remaining olive oil.
Add onion and bell peppers.
Repeat layers until you run out of eggplant. Spoon tomato mixture on top of eggplants. Reduce the heat to a low medium simmer. Place eggplant slices in a colander over a plate.