This vegetable side-dish casserole recipe goes well with chicken and fish. The original recipe, from the 1950s, called for eggplant when likely only one type was available. Today's cooks have more choices. Whichever variety is used, purchase slightly more than a pound to equal the 5 to 5-1/2 cups of cubes needed for this recipe.
Cut eggplant into 1/2-inch cubes. Cook eggplant cubes in the 2 tablespoons margarine until tender. Remove from skillet.
In the same skillet cook onion and sweet pepper in the 1 tablespoon margarine until tender, stirring frequently. Remove from heat. Stir in flour, salt, and black pepper. Add olives.
Layer half the eggplant in a 1-1/2-quart casserole. Add half the olive mixture and half the cheese. Repeat layers. Pour tomato sauce over all. Mix crumbs with melted margarine or vegetable oil spread; sprinkle over tomato sauce. Bake, uncovered, in a 375 degree F oven for about 30 minutes or until edges are bubbly. Makes 6 to 8 servings.