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Oriental Vegetables

Peel one small, sound eggplant, one Spanish onion and two fresh red tomatoes. Trim and thoroughly wash twelve fresh okras. Cut the eggplant, tomatoes and okras in half-inch pieces, place them in a bowl. Finely chop the onion and brown it with a teaspoon of butter in frying pan for five minutes, then add the other vegetables, season with a teaspoon salt, half teaspoon curry and three saltspoons black pepper, thoroughly mix them, then place in a lightly buttered baking dish, sprinkle two tablespoons fresh bread crumbs over them, place an ounce of butter in little bits on top, set in moderate oven for one hour. Remove and send to table in the same dish.