Eggplant Casserole

As summer draws to an end, we have the last abundance of beautiful eggplants and tomatoes at the farmer's market I visit every Saturday...so I dug into the fridge Sunday night and made this casserole based on an old recipe I brought with me from Hungary. With some rice, couscous or crusty bread this is the perfect summertime dinner for tow.

2 large eggplants, sliced (or about 1.5 pounds baby eggplants)
2 large tomatoes, sliced
1 large onion, sliced into rings
3-4 cloves of garlic, chopped
2 banana, Anaheim or Hatch peppers, sliced into rings
black or green olives to taste
olive oil
salt and freshly ground black pepper to taste

Preheat oven to 350F. Line a 9x9 baking pan with aluminium foil; grease lightly with olive oil. Place eggplants, tomato slices, pepper and onion slices into plan alternating so that they slightly overlap and look pretty. It will be at least two layers in the pan. Sprinkle between the layers with the chopped garlic, olives, salt and pepper. ON top of everything, drizzle with olive oil and pour a little water or white wine underneath. Cover with aluminium foil and place in oven. Bake for about 45 minutes; foil can be taken of for last 15 minutes so top browns a bit. May need to bake longer or shorter depending on eggplant thickness--check for doneness after 30 minutes.
Serve over rice, couscous or just with a good quality crusty bread on the side for dunking.