Eggplant, 1, Tomatoes, 4, Spaghetti, 1 cup, Green peppers, 1, Grated cheese, 1 cup, Butter, 2 tablespoons, Cream, 1 cup, Salt and black pepper.

Cook the spaghetti in boiling water until tender, and then drain it well. Peel and slice thin the eggplant and place a layer of it in a deep earthenware dish or casserole, and sprinkle it well with salt.

Slice the tomatoes and put half of them in a layer on top of the eggplant, next a layer of spaghetti, using all of it, and cover it with grated cheese and bits of butter.

Then add another layer of sliced tomatoes, cover with chopped green pepper, and next a top layer of eggplant, which thickly cover with grated cheese.

Pour over all the cream, place in a moderate oven, and bake for about 1 1/2 hours, or until well browned on top.