3 1/2 c. peeled and chopped eggplant
2 c. water
1/4 lb. plus 2 tbsp. butter
1 1/2 c. finely chopped onions
1 1/2 c. corn kernels
2 large eggs, beaten
1/2 c. finely chopped bell peppers
1 tsp. minced garlic
1/2 tsp. salt
1/2 tsp. ground red pepper
1/4 tsp. black pepper
2 1/2 c. grated Cheddar cheese
1 1/4 c. very finely ground cracker crumbs

Boil eggplant until tender, about 30 minutes, stirring occasionally. Drain; reserve in separate containers the eggplant and 1 cup of the eggplant stock. Sauté 1 cup of the onions in butter until well browned. Remove to separate bowl. Cook corn in the same pan over medium heat for 8 minutes. Remove from heat and stir in the reserved cooked onions, reserved eggplant and the eggs, mixing well. Add remaining 1/2 cup onions, bell peppers, garlic, salt, red and black peppers, 1 1/2 cups of cheese, 1 cup of the cracker crumbs and the reserved eggplant stock, mixing well. Pour into ungreased 8 x 8 x 2-inch pan. Sprinkle remaining cheese over top, then remaining cracker crumbs.

Bake at 350°F until crumbs are lightly browned, cheese is melted and mixture bubbles around edges, about 40 minutes.

Makes 8 to 10 side dish servings.