Instructions: Slice unpeeled eggplant about 1/4-inch thick. Parboil until partially tender. Place layer of eggplant slices in a large casserole. Add a layer of sliced tomatoes. Fill spaces with a mixture of chopped green peppers and onions. Sprinkle lightly with each of the seasonings. Add a layer of cheese. Repeat until casserole is filled, ending with cheese. Cover, bake at 400 degrees until steaming (about 1/2 hour). Remove cover, reduce heat to 350 degrees, cook until eggplant is tender and sauce thick and golden (about 1/2 hour).

Makes 6 servings.

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