1.   Heat the oil in a large pan and cook the pepper strips and spring onions until just cooked but still crisp.

2.   Arrange half the pepper strips in the bottom of a medium gratin dish or glass casserole.

3.   Cut eggplants into strips approximately same size as pepper strips.

4.   Divide pepper strips between lettuce-lined plates.

5.   Divide the pepper strips over the chicken.

6.   If using low-heat setting, turn to high-heat setting after allotted time and add pepper strips and pinto beans.

7.   Pepper strips are good when sauteed in the oil, and small bits of chorizo, cooked bacon or shrimp, or prosciutto can be stirred into the eggs.

8.   The pepper strips can enhance soups, salads, stir-fries, entrees, dips, sandwiches, spreads and more.

9.   To serve, place skewers of sausages and pepper strips on bottom half of bread.

10.   Top with half of the breadcrumb mixture, then arrange the remaining pepper strips over the breadcrumb mixture and top with the remaining breadcrumb mixture.