2 lbs. eggplant or zucchini
4 tbsp. butter
1 (4 oz.) can diced, drained chilies
1/2 c. diced onion
1 1/2 c. diced sharp cheddar cheese
1 c. sour cream
1 tsp. salt
1/4 tsp. pepper
1 c. bread crumbs

Slice zucchini, cook 10 minutes in boiling salted water; drain. Coarsely mash. Stir in remaining ingredients except bread crumbs. Blend well. Spoon into 12" shallow baking dish. Sprinkle with crumbs. Dot with butter. Bake at 350 degrees for about 30 minutes until bubbling and lightly browned.