Eggplant Casserole Recipe

• 4 tablespoons melted vegetable shortening
• 1 large eggplant
• 3 small onions
• 2 garlic cloves
• 3 tomatoes
• 1 green pepper
• Salt and pepper to taste

1. Slice eggplant, onions, garlic, and pepper into thin slices.
2. Arrange them, alternately, in a buttered casserole, seasoning each layer with salt and pepper.
3. Pour in melted vegetable shortening and cover.
4. Cook over slow heat or in moderate oven until the eggplant is tender.
5. Serve hot or cold.

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