Cut 1 large unpeeled eggplant into 1/2 inch slices and brush all sides with salad oil. Arrange on rimmed baking sheet. Bake uncovered in 450 degree oven until soft. (About 20 minutes). In a saucepan combine 1/2 to 1 whole 4 ounce can of diced green chilies (amount depends on how hot you like your sauce), one 15 ounce can tomato sauce, 1/2 teaspoon ground cumin, 1/2 teaspoon garlic salt and 2 1/4 ounce can sliced, drained olives (ripe). Simmer uncovered for 10 minutes.

Line bottom of casserole with single layer of eggplant. Spoon half of the sauce mixture over the eggplant and sprinkle with 3/4 cup shredded cheese. Repeat with layer of eggplant, remaining sauce, and 3/4 cup shredded cheese. Bake uncovered in 350 degree oven until hot and bubbly.