1/2 stick butter
1 med. onion, chopped
1 clove garlic, minced
3 sm. eggplants, peeled and diced
5 sm. tomatoes, peeled and diced fine
1 1/2 c. diced Swiss cheese
1 c. Italian bread crumbs
1 1/2 tsp. salt
1/2 tsp. pepper
1 tsp. crushed dried basil

Saute onion and garlic in butter until transparent. Add eggplant and saute until tender.

Combine eggplant mixture with tomatoes, 1 cup cheese, 3/4 cup bread crumbs, salt, pepper and basil. Mix thoroughly. Place mixture into a 2-quart casserole. Sprinkle top with remaining 1/2 cup cheese and 1/4 cup bread crumbs. Dot with additional butter.

Bake uncovered at 375 degrees for 30 minutes. To peel tomatoes easily, place in boiling water about 5 minutes.