1 med. eggplant
1/2 c. onion, chopped
1/4 c. green pepper, chopped
3-4 tbsp. butter
1/2 tsp. salt
1/8 tsp. pepper
1 c. Cheddar cheese, coarsely grated
1/2 c. croutons, chopped
8 saltine crackers
2-3 tbsp. butter
1 c. ripe olives (optional)

Preheat oven to 350 degrees. Peel eggplant and cut in 1-inch cubes; boil in 3/4 cup water and 1/4 teaspoon salt until tender. DO NOT OVER COOK. Saute onions and green pepper in butter over low heat until tender. Stir in remaining salt, pepper, cheese and croutons. Remove from heat immediately. Add drained eggplant. Put mixture in buttered 1 to 1 1/2 quart baking dish. Saute crumbled crackers in butter, coating well. Place on top of casserole. Bake until bubbling hot, about 25 minutes. Serves 6.