1 1/2 - 2 lg. eggplants, peeled & cubed, about 8 c.
1 green bell pepper, diced
1 med. onion, diced
1/2 c. water
2 tsp. salt
1 1/2 c. grated cheddar cheese
12 saltine crackers, broken up
1/2 tsp. freshly ground black pepper
4 tbsp. butter, cut in sm. pieces

Put the vegetables, water and salt in a 3 quart saucepan and cook, uncovered, about 5 minutes until eggplant is transparent, stirring constantly with a wooden spoon to prevent sticking. Drain well. Butter a 2 quart baking dish and put in a layer of the vegetables, a layer of cheese and a layer of crackers. Sprinkle with pepper and dot with butter. Bake in a preheated 350 degree oven for 30 minutes. Makes 6 to 8 servings.

MICROWAVE: Cook, covered for 12 minutes in your microwave. Let stand 3 to 5 minutes before serving.