1 small eggplant, sliced
4 medium tomatoes
2 medium bell peppers, chopped
2 medium onions, chopped
Salt, pepper, garlic salt, sugar and Accent
3/4 lb. sharp Cheddar (sliced 1/8-inch thick)

Slice eggplant in 1/4 inch slices. Boil until partly tender. In a large casserole dish put a layer of eggplant and a layer of tomatoes. Fill in spaces with chopped bell peppers and onions. Sprinkle with salt, pepper, garlic salt, sugar and Accent. Top with a layer of sliced Cheddar cheese. Repeat layers, ending with cheese.

Cover and bake at 400°F for 1/2 hour. Reduce to 350°F and uncover. Cook an additional 1/2 hour.