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