Eggplant Casserole

Directions

1. 1
   Peel, dice and cook eggplant for 10 minutes in salted water. Drain eggplant.
2. 2
   Blend flour and margarine together in a separate bowl.
3. 3
   Cook tomatoes, green pepper and onion in a saucepan until tender, approximately 10 minutes.
4. 4
   Add butter and flour mixture to tomato mixture, stirring slowly.
5. 5
   Cook until it thickens.
6. 6
   Place one layer of eggplant in baking dish, then one layer of tomato mixture and then sprinkle with cheese.
7. 7
   Repeat layers, ending with cheese.
8. 8
   Bake at 350° for 45 minutes to 1 hour.