3 tbsp. olive oil
2 sliced eggplants
4 sliced zucchini
2 potatoes, peeled and sliced
2 green or red pepper, cored, seeded and cut into rings
2 onions, peeled and cut into rings
8 oz. ground beef
2 tbsp. dry bread crumbs
A little butter

SAUCE:

2 tbsp. olive oil
2 cloves garlic, crushed
6 tomatoes, chopped (or use canned)
2 tbsp. tomato paste
Salt, pepper, sugar to taste

SAUCE: Fry garlic in heated olive oil. Stir in tomatoes, paste, and seasonings. Add a little water, if necessary. Cook 10 minutes, stirring often.

Heat oil in skillet and fry vegetables until lightly browned, keeping them separate. Lastly, brown the meat, seasoning with salt and pepper.

Make a layer of eggplant slices in a well-greased baking dish. Add a little meat and then tomato sauce, then cover with zucchini layer. Continue layers until all is used up. Sprinkle top with bread crumbs and dot with butter. Bake for 45 minutes at 350 degrees.