1 eggplant
1 onion
1 tbsp. butter
Lg. can tomatoes

Peel and cut up eggplant; boil about 15 minutes (like squash) or until done; drain. Saute onion in butter. add drained tomatoes, stewing into a sauce like consistency. (Add cubes of cheese if you wish.) Put eggplant into greased casserole; add stewed up tomatoes. Put cheese or buttered crumbs on top and bake 15 to 20 minutes in 350 degree oven.