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

Cook eggplant in boiling salted water 5 to 8 minutes or until barely tender; drain well. Brown beef in skillet until done, stirring to crumble; drain well. Layer half of eggplant, green tomato, green pepper, onion, ground beef, and canned tomatoes in lightly greased 2 1/2 quart casserole; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Top with half of cheese slices.

Repeat layers of vegetables; reserve remaining cheese. Sprinkle casserole with 1/4 teaspoon salt and 1/8 teaspoon pepper. Cover and bake at 400 degrees for 30 to 45 minutes or until bubbly. Top with remaining cheese slices; bake, uncovered, 5 minutes or until cheese melts. Yield: 6 to 8 servings.