Eggplant Casserole - cooking recipe

Ingredients

1 medium sized eggplant
1/2 green pepper
2 eggs, beaten
1 can undiluted mushroom soup
1/2 c. cracker crumbs
2 to 3 sliced fresh tomatoes
4 to 6 slices American cheese
butter

Preparation

Peel and cube eggplant.
Cook in salted water.
Drain cooked eggplant and add 1/2 green pepper that has been sauteed in butter. Add eggs, soup and 1/2 cup cracker crumbs.
Place 1/2 of mixture in casserole, then a layer of sliced fresh tomatoes and a layer of sliced American cheese.
Add remaining eggplant mixture and top with cracker crumbs.
Dot with butter.
Bake in moderate oven until hot and bubbly, about 35 minutes.