1 sm. eggplant, unpeeled & cut into 1/2" thick slices
1 lb. lean ground beef
3 med. size green tomatoes, cut into 1/4" thick slices
2 med. size green peppers, cut into 1/4" thick rings
2 med. onions, thinly sliced
1 (28 oz.) can whole tomatoes, drained & cut into quarters
Salt & pepper
1 lb. med. sharp Cheddar cheese, thinly sliced

Cook eggplant in boiling salted water 5-8 minutes or until barely tender; drain well. Brown beef in a skillet until done, stirring to crumble; drain well.

Layer half of eggplant, green tomato, green pepper, onion, ground beef and canned tomatoes in a lightly greased deep 2 1/2 quart casserole; sprinkle with 1/4 teaspoon salt and pinch of pepper. Top with half of cheese slices. Repeat layers of vegetables; reserve remaining cheese. Sprinkle casserole with 1/4 teaspoon salt and pinch of pepper. Cover and bake at 400 degrees for 30-45 minutes or until bubbly. Top with remaining cheese slices and bake uncovered 5 minutes or until cheese melts.