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Ingredients

• 1 medium  eggplant (1 pound), peeled if desired
• 2 tablespoons  cooking oil
• 1-1/2 cups  chopped onion
• 2 cups  chopped green sweet pepper
• 1 tablespoon  cooking oil
• 1 tablespoon  all-purpose flour
• 1/4 teaspoon  salt
• 1/4 teaspoon  black pepper
• 1/2 cup  sliced pitted ripe olives
• 1/2 cup  shredded sharp American cheese or cheddar cheese (2 ounces)
• 1 8-ounce can  tomato sauce
• 3/4 cup  soft bread crumbs (1 slice)
• 1 tablespoon  margarine or butter, melted

Description

This Vegetable Side-dish Casserole Recipe Goes Well With Chicken And Fish. The Original Recipe, From The 1950s, Called For Eggplant When Likely Only One Type Was Available. Today's Cooks Have More Choices. Whichever Variety Is Used, Purchase Slightly

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