1 med. eggplant, cut in 1" cubes
1/2 stick butter
1 bell pepper, diced
1 lg. onion
2 c. cream corn
2 eggs, beaten
1 c. crackers
2 tbsp. pimientos, diced
1 1/2 c. grated cheese (1/2 on top of casserole)

Cook eggplant 10 minutes in boiling salted water and drain well. Mix and add other ingredients in baking dish. Bake 1 hour at 375 degrees.