1 c. unpeeled eggplant, cut in cubes
1 tsp. onion, diced
1/2 clove garlic, minced
1/2 tsp. cooking oil
1/2 of a fresh tomato, peeled and chopped
1/4 tsp. crushed basil
Cinnamon, salt and pepper to taste
2 slices Swiss or Monterey Jack cheese
1/4 c. buttered crumbs

Cook eggplant about 10 minutes in small amount of water. Drain. Put in a well- greased 16 ounce casserole or small loaf pan. Cook onion and garlic in oil until lightly browned. Add tomatoes, basil, cinnamon, salt and pepper.

Cook mixture until it reaches the consistency of a medium sauce. Pour the sauce over eggplant and top with cheese and buttered crumbs. Bake at 350 degrees for about 20 minutes or until crumbs are golden and casserole is hot. Serves 1 generously.