1 eggplant, 1 to 1 1/2 lbs., sliced
1 lg. green pepper, sliced
1 lg. onion, thinly sliced
1 zucchini sliced
1 (1 1/2 lb.) can plum tomatoes or 4 ripe tomatoes plus 1 c. tomato juice
Garlic salt
1/4 c. olive oil

Preheat to 300 degrees. In heavy casserole, make solid layer of eggplant slices and sprinkle generously with garlic salt. Add separate layers of onion, pepper, zucchini, and press down with hands. Pour juice from canned tomatoes over vegetables. Crush tomatoes with hands and make top layer. Dribble olive oil over all. Place in oven and reduce to 275 degree oven for 4-5 hours. 6 servings.