1 lg. eggplant (about 1 1/2 lbs.), peel and cut crosswise in 1/2 inch slices
1 c. tomato sauce
1 c. crushed tomatoes
1/4 c. sliced scallions
1 sm. can chopped mild green chilies
8 pitted black olives, sliced
2 garlic cloves
8 oz. shredded sharp Cheddar cheese
1/2 tsp. ground cumin

On 10 x 15 inch baking sheet, arrange eggplant rounds in a single layer and bake at 450 degrees until soft, about 20 minutes. While eggplant is baking, in 1 1/2 quart saucepan, combine tomato sauce, tomatoes, scallions, chilies, garlic, olives, and cumin. Simmer for 10 minutes. Line bottom of shallow 1 1/2 quart casserole with half the eggplant. Spread half tomato mixture and top with half the cheese. Repeat. Bake at 350 degrees for 25 minutes. Serves 6.

Variation: Line bottom of dish with 4 tortilla rounds.