3 tbsp. butter
1 eggplant, peeled and sliced
2 or 3 potatoes, peeled and sliced
1 bell pepper, chopped
1/2 lb. mushrooms, sliced
1 onion, chopped
Bread crumbs
1 c. grated cheeses (Cheddar, Monterey Jack, or any other combinations)

Melt a tablespoon of so of butter in a skillet and add the bell pepper and mushrooms. Saute until vegetables are tender.

Meanwhile, in another skillet (one that can be put in the oven), melt a couple of tablespoons of butter and add the sliced potatoes. Cook until potatoes are beginning to brown and almost tender, then add the chopped onion. Continue cooking for a few minutes until onions begin to wilt. Add sliced eggplant and cook just until eggplant is slightly soft. Add an inch or so of water, cover pan, and simmer until liquid is reduced and vegetables are tender.

If mixture is still too watery, drain some off. Spoon mushrooms and bell peppers on top of potato and eggplant mixture. Top with a layer of bread crumbs, then a layer of grated cheese. Dot with butter and bake in moderate oven for 15 to 20 minutes.