Eggplant Casserole (vegetarian)

I (Ashley) made this as an experiment when I got home after break. I'd stopped by the produce market, but hadn't done any other real grocery shopping.  It turned out amazingly delicious (my roommate agreed, and she tried it as leftovers while I was at work, so she didn't have to say anything if it wasn't good :p)

Ingredients:
1 large eggplant
1/2 red onion
1 bell pepper
2 crisp apples (I used crisp Fiji.  I imagine Granny Smith would also be good)
2/3 c (or maybe a little more) Italian-style breadcrumbs
3 eggs (beaten)
3/4 cheese (I used Dubliner.  I think Parmesan or really any dry cheese would also be good)
1 tsp salt
1 Tbsp pepper
1 tsp cayenne pepper (or a bit more)


Chop 1st four ingredients and combine them in a large bowl
Add breadcrumbs and cheese and combine well (I used my hands)
Mix beaten eggs with salt, pepper & cayenne and add to veggie mixture

Spread casserole in a greased 9x11 pan and sprinkle with 1/4 more cup of cheese.  Bake in a 350 degree oven for 1 hour (or until eggplant is soft, I didn't really keep track of exactly how long it was.