Ingredients

• 1  medium eggplant (1 pound), peeled if desired
• 2  tablespoons cooking oil
• 1-1/2  cups chopped onion
• 2  cups chopped green sweet pepper
• 1  tablespoon cooking oil
• 1  tablespoon all-purpose flour
• 1/4  teaspoon salt
• 1/4  teaspoon black pepper
• 1/2  cup sliced pitted ripe olives
• 1/2  cup shredded sharp American cheese or cheddar cheese (2 ounces)
• 1  8-ounce can tomato sauce
• 3/4  cup soft bread crumbs (1 slice)
• 1  tablespoon margarine or butter, melted

Directions

1. Cut eggplant into 1/2-inch cubes. Cook eggplant cubes in the 2 tablespoons oil until tender. Remove from skillet.

2. In the same skillet cook onion and sweet pepper in the 1 tablespoon oil until tender, stirring frequently. Remove from heat. Stir in flour, salt, and black pepper. Add olives.

3. 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 butter; 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.