1 eggplant
1 c. thin sliced onions
2 c chopped tomatoes

2 T. flour
2 t. salt
1/4 t. black pepper
1 c. sour cream

Peel eggplant and cut into chunks. Boil or steam soft (approx. 8 minutes), drain. In 13 x 9 pan alternate eggplant, onions and tomatoes.
Sprinkle with flour, salt and pepper. Spoon sour cream on top. Bake at 350 for 45 minutes.