2 c. cooked noodles
2 c. chopped fresh tomatoes
1 c. thinly sliced green pepper
1/4 c. flour
Salt and pepper to taste
1 med. sized eggplant, sliced and chopped
1/2 c. beef broth or bouillon
1/2 c. shredded Cheddar cheese
2 tbsp. butter
1/2 c. cracker crumbs

Layer noodles, tomatoes and green peppers in a greased 2 quart casserole. Sprinkle flour, salt and pepper on each layer. Cover with chopped, sliced eggplant. Pour beef broth over mixture and sprinkle top with shredded cheese. Dot with butter and top with cracker crumbs. Bake at 300 degrees about 1 hour. Serves 6.