4 tsp green onion, chopped

6 oz chile peppers, seeded and diced

6 oz black olives, sliced

1 large eggplant

2 c sharp cheddar cheese, grated

29 oz can tomato sauce

oil

sour cream, optional

Slice unpeeled eggplant into ½ or ¾ inch slices.  Place on cookie sheet and dot with oil.  Place in 425° oven for 25 minutes, or until soft.  Simmer chile peppers, olives, tomato sauce and green onions.  In casserole dish layer one half the eggplant, sauce, and cheese; repeat.  Bake uncovered at 350° for 25 minutes.  Serve immediately, garnish with dollop of sour cream.