2 c. noodles, cooked
2 c. tomatoes, cut up
1 c. green pepper, thin sliced
Eggplant, cut up
1/2 c. beef broth or bouillon
Sharp cheese
Cracker crumbs
Flour, salt & pepper
Butter

In a 2-quart casserole, place noodles, tomatoes and green peppers. Sprinkle each layer with flour, salt and pepper. Cover with cut up eggplant. Pour over with beef broth. Sprinkle with Sharp cheese and more flour, salt and pepper. Dot with butter. Top with cracker crumbs. Bake about 1 hour in moderate oven. Serves 6.