Eggplant Casserole - cooking recipe

Ingredients

1 large eggplant
2 tomatoes or 1 can (with liquid)
1/4 c. butter
salt
oregano
1 green bell pepper, chopped
1 diced onion
self-rising flour
pepper

Preparation

Peel and slice eggplant thickly.
Dip in flour.
Brown in butter in a large frying pan.
Lay aside on a plate.
Cut tomatoes into wedges.
Mix onion, green pepper and tomatoes in the frying pan.
(If using fresh tomatoes, a little water may be necessary.) Mix in 1 tablespoon of the flour and season with salt, pepper and oregano to taste.
Fill casserole with alternate layers of this mixture and eggplant.
Bake, uncovered, at 350\u00b0 for 15 minutes. Sprinkle with shredded Cheddar cheese to garnish.
Bake a few more minutes.
Makes 6 servings.