Baked Eggplant And Tomato Casserole

Ingredients

• 4 tablespoons melted Crisco
• 1 large eggplant
• 3 small onions
• 2 garlic cloves
• 3 tomatoes
• 1 green pepper
• Salt and pepper to taste

Method

1. 1 Slice the eggplant, onions, garlic, tomatoes, and green pepper into thin slices.
2. 2 Arrange the slices alternately in a Crisco-greased casserole, seasoning each layer with salt and pepper.
3. 3 Pour the melted Crisco over the layers, cover, and cook in a moderate oven (350°F) until the eggplant is tender.
4. 4 Serve hot or cold.