1 eggplant, peeled
1 can whole tomatoes
1 onion, minced
1 oz. butter
1 to 2 tsp. each of basil, oregano, thyme, and Parmesan cheese
1 tsp. sugar
Salt and pepper to taste
2 c. bread cubes, 1/2 inch, toasted

Cut eggplant into 1/2 inch cubes. Simmer in salted boiling water for 8 to 10 minutes; drain thoroughly. Place butter in saucepan and heat. Add onions and saute until tender. Add tomatoes, sugar, and basil; simmer 5 minutes. Stir in bread crumbs and cooked eggplant. Season with salt and pepper. Pour into lightly greased pan and sprinkle with cheese. Bake in 350 degree oven until top browns and bread cubes absorb most of liquid.