1/4 cp drippings, butter, or fortified margerine.
1 1/2 cps tomatoes, fresh or canned.
1/2 green pepper, diced
1 small onion
1 - Peel and slice eggplant, then soak in salt water 1 hour if desired.
2 - Drain, dip in flour, then fry in drippings, butter, or margerine until well browned.
3 - Mix together tomatoes, onion, green pepper, and seasoning.
4 - Fill casserole with alternating layers of eggplant and tomatoe mixture.
5 - Bake uncovered at 350 degrees for 1 1/2 hours.