1 med. eggplant, peeled & diced
6 tbsp. butter
3 onions, also peeled & diced
3 tomatoes, peeled & diced
1 c. grated cheese
1 tsp. salt
1 c. cracker crumbs

Or 1 1/2 cups canned tomatoes.

Saute eggplant and onions in a large skillet. Add tomatoes; mix well. Add cheese and cracker crumbs, saving a little to mix with a topping. Place ingredients in a buttered casserole and bake in moderate oven, 375 degrees, about 35 minutes or until vegetables are tender.