4 tablespoonfuls melted Crisco
1 large eggplant
3 small onions
2 garlic cloves
3 tomatoes
1 green pepper
Salt and pepper to taste
Slice eggplant into thin slices, then slice onions, garlic, tomatoes
and pepper quite thin. Arrange them, alternately, in a Criscoed
casserole, seasoning each layer with salt and pepper. Pour in melted
Crisco and cover. Cook over slow fire or in moderate oven till the
eggplant is tender. Serve hot or cold.