Jean'S Eggplant Casserole - cooking recipe

Ingredients

2 large green tomatoes
2 large ripe tomatoes
2 large onions
2 large green peppers
2 large eggplants
salt to taste
2 c. grated cheese
Italian bread crumbs
1/2 stick margarine
2 Tbsp. cooking oil

Preparation

Peel and dice eggplant.
Dice other vegetables.
Saute in a very large frypan or wok in 1/2 stick margarine and 2 tablespoons cooking oil until vegetables are tender.
Butter 13 x 9-inch pan. Put 1/2 vegetables in pan and 1 cup grated cheese.
Repeat remaining vegetables.
Add 1 cup cheese; sprinkle top with Italian bread crumbs.
Bake at 350\u00b0 for 20 minutes or until lightly brown and cheese melts.