1 medium-sized eggplant
3 tbsp minced green pepper
1 can corn
1 can tomato soup
1/2 cp grated American cheese
1 - Peel and slice the eggplant. Cut the slices in halves and brown in fat.
2 - Oil a casserole; put in a layer of eggplant; dust with 1/2 tbsp flour;
1/3 tsp salt, a few grains pepper, and a tbsp of minced green pepper.
3 - Add a layer of canned corn. Continue in this way, making 3 layers in all.
4 - Dilute the tomato soup with a cup of boiling water; and pour over the vegetables.
5 - Sprinkle with the cheese; and bake in a moderately hot oven, 375 degrees F for 40 minutes