1 1/2 lbs. eggplant
32 oz. tomatoes, canned, peeled
1/4 lb. onion, diced fine
3 oz. bread, crust trimmed
1/2 oz. sugar
1 tsp. salt
1/4 tsp. pepper, white, freshly ground
1 pinch basil, dried
1 pinch oregano, dried
1 oz. bread or cracker crumbs
1 oz. Parmesan cheese
1 oz. butter, melted

Wash and peel eggplant. Cut into 1/2 inch cubes and cook in boiling salted water until tender (about 10 minutes). Drain well. Drain the tomatoes and reserve half of the juice. Saute onions in olive oil.

Toast the bread and cut into 1/4 inch cubes. Place tomatoes, reserved juice from tomatoes, sugar, salt and pepper into a saucepan and bring to a boil.

Combine toasted bread cubes and onions and mix well. Add bread and onion mixture to tomato mixture and place into greased baking dish. Add eggplant and mix well.

Sprinkle basil, oregano, bread or cracker crumbs, and Parmesan cheese on top. Drizzle with melted butter and bake in oven at 375 degrees for 30-40 minutes, until top is well browned. Serves: 6. (Prep and Cooking Time: 50-60 minutes)