1 med. eggplant
Cooking oil
1 c. chopped onions
1 c. diced green pepper
1 c. ripe olives, halved
1 tsp. salt
2 c. cheese, grated
1 (8 oz.) can tomato sauce
1 c. bread crumbs
2 tbsp. butter, melted

Pare eggplant; dice and cook in small amount of oil until lightly browned and transparent. Add onion, green pepper, olives and salt. Place half of eggplant mixture in buttered 2 quart casserole. Cover with half of the grated cheese. Add remaining eggplant mixture. Cover with cheese. Pour tomato sauce over top. Mix bread crumbs with butter and sprinkle on top. Bake at 375 degrees for 50 minutes. Yield 6-8 servings.