Mexican Eggplant

Photo: flickr user Lil' Dee

Ingredients

1 large eggplant

1/4 cup vegetable oil

1 can (15 oz) tomato sauce

1 can (4 oz) chopped, mild green chiles

1/4 cup chopped green onion

1/2 teaspoon ground cumin

1/2 teaspoon garlic salt

1 cup (4 oz) grated cheddar cheese

6 ripe olives, sliced

1 cup (8 oz) sour cream

Preparation

Peel and slice eggplant. Brush both sides of each slice with oil. Place in a single layer on a greased baking sheet and bake at 450 degrees for 20 minutes.

Combine tomato sauce, chiles, green onion, cumin and garlic salt in a sauce pan. Simmer uncovered for 10 minutes. In a greased 9 x 13 casserole, layer eggplant, sauce and cheese. Top with sour cream and olives. Bake at 350 degrees for an additional 20 minutes.