1 med. eggplant
1/2 c. onion, chopped (or 2 tbsp. dried onion flakes)
3-4 tbsp. butter
1/2 tsp. salt
1/8 tsp. pepper
1 c. grated Cheddar cheese (or 4 oz. pkg. grated Cheddar)
1/2 c. croutons (chopped) (or seasoned bread crumbs)
8 saltine crackers (or 1/2 c. seasoned bread crumbs)
2-3 tbsp. butter
1 c. ripe olives, optional

Preheat oven to 350 degrees. Peel eggplant and cut in 1 inch cubes; boil in 3/4 cup water and 1/4 teaspoon salt until just tender. Saute onions and peppers in butter over low heat until tender. Stir in remaining salt, pepper, cheese and croutons. Remove from heat. Add drained eggplant.

Put mixture in 1-1 1/2 quart baking dish. Saute crumbled crackers (or bread crumbs) in butter. Place on top of casserole. Bake until bubbly hot, about 25 minutes. 6 servings.