Eggplant Casserole

1 medium eggplant, peeled and thickly sliced
2 ripe tomatoes
1 green pepper
1 onion
salt & pepper
olive oil

Sprinkle eggplant slices with salt and let sit on paper
towels for 20 minutes.
Dredge in flour and brown in frying pan with a little oil.
Slice other vegetables.
Layer vegetables in a casserole dish. Add salt & pepper.
Bake at 350 F for 30 minutes.