Eggplant Casserole - cooking recipe

Ingredients

1 small eggplant, sliced
4 medium tomatoes
2 medium bell peppers, chopped
2 medium onions, chopped
Salt, pepper, garlic salt, sugar and Accent
3/4 lb. sharp Cheddar (sliced 1/8-inch thick)

Preparation

Slice eggplant in 1/4 inch slices.
Boil until partly tender. In a large casserole dish put a layer of eggplant and a layer of tomatoes.
Fill in spaces with chopped bell peppers and onions. Sprinkle with salt, pepper, garlic salt, sugar and Accent.
Top with a layer of sliced Cheddar cheese.
Repeat layers, ending with cheese.