12 slices eggplant, peeled
1/2 tsp. salt
2 c. diced tomatoes
1/2 c. chopped green pepper
1/2 c. chopped onion
1/3 c. chopped celery
1/4 c. pimiento-stuffed olives, sliced

1 1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. crumbled rosemary leaves
3/4 c. soft bread crumbs
2 T. butter or margarine
1 c. shredded, sharp cheddar cheese

Sprinkle eggplant with 1/2 teaspoon salt.  Place in buttered 2 quart casserole.  Combine next 8 ingredients and pour over eggplant.  Cover and bake in preheated hot oven 400º 30 minutes.  Mix bread crumbs with butter or margarine and cheese.  Sprinkle over top.  Bake, uncovered, 10 minutes or until crumbs are brown.  Serves six. 

The Spice Cookbook
Lea Ahmed