Eggplant Fritters

1 medium eggplant, peeled
2 green onions, chopped
1/3 cup minced bell pepper
2 teaspoons vegetable oil
3/4 cup bread crumbs
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
2 large eggs, lightly beaten
Vegetable oil

Chop eggplant into bite-size pieces. Drop eggplant into a large pot of water as you chop to keep it from discoloring. Add extra water to cover, if necessary. Bring to a boil and cook for 10 minutes or until tender. Drain and cool.
Sauté onions and bell pepper in 2 teaspoons hot vegetable oil in a skillet over medium-high heat. Cook for five minutes or until tender; set aside.
In a food processor, pulse eggplant, salt, garlic powder and black pepper three times or until blended. Stir together eggplant purée, bread crumbs, vegetables and eggs until combined; chill for 30 minutes.
Pour 1 inch of oil into a large skillet; heat to 350 degrees. Drop eggplant mixture by heaping tablespoonfuls, in batches, into hot oil. Fry for two minutes on each side or until browned. Drain on paper towel-lined plate.