1 sm. eggplant
4 med. tomatoes, sliced
2 med. bell peppers, chopped
2 med. onions, chopped
3/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. garlic powder
1 (12 oz.) pkg. sharp cheddar cheese, cut in 1/8" slices

Cut eggplant into 1/4 inch slices; cook in small amount of water for 5-10 minutes, until tender. Drain well. Place eggplant in a lightly greased 13 x 9 x 2 inch baking dish. Layer tomatoes, bell pepper and onion.

Combine salt, pepper and garlic powder. Sprinkle evenly over tomatoes. Cover and bake at 400 degrees for 20 minutes, reduce heat to 350 degrees and bake uncovered 35 minutes. Arrange cheese slices on top during last 10 minutes of baking time.