1 lg. eggplant
About 3/4 c. salad oil
1 can tomato sauce
1/2 can chopped green chiles
1/2 thinly sliced green onion
1/2 tsp. ground cumin
1/2 tsp. garlic salt
1 sm. can sliced olives
1 1/2 c. shredded cheddar cheese
1/2 c. sour cream

Cut unpeeled eggplant into 1/2 inch slices. Brush with oil and put on baking sheet. Bake at 450 degrees for about 20 minutes until soft. In saucepan combine all ingredients except cheese and sour cream. Simmer uncovered 10 minutes. Put a layer of eggplant slices on bottom of baking dish. Make alternate layers of eggplant, sauce, cheese. Top with cheese. Bake uncovered at 350 degrees for about 25 minutes. Serve with sour cream on top.