1 eggplant, unpeeled
2 chopped onions
4 tbsp. butter
1 can smoke oysters, coarsely chopped (substitute here, if you wish)
2/3 c. crushed Ritz crackers (plain or cheese)

Cut the eggplant into small pieces and simmer them, covered, in salted water until they're tender, about 10 minutes. With your other hand saute the chopped onions in the butter until they're tender, too.

Drain the eggplant thoroughly in a colander, pressing it with paper towels to dry it thoroughly. Then mix together everything except half the cracker crumbs, and put it in a casserole dish. Put the rest of the crumbs on top. Stop here. Bake for 35 minutes at 325 degrees.