Spanish Eggplant - cooking recipe

Ingredients

1 large eggplant
1 1/2 c. canned tomatoes
1/4 c. drippings or butter
1 green pepper, chopped
1 diced onion
salt, pepper, oregano

Preparation

Peel and slice eggplant in thick slices.
Brown in drippings or butter.
Lay on plate.
Mix onions, green pepper, and tomatoes in frying pan.
Add small amount of flour.
Season with salt, pepper, and oregano.
Fill casserole with alternating layers of eggplant and tomato mixture.
Bake in uncovered dish at 350\u00b0 for 1 1/2 hours.
Yield: 6-8 servings.