Submitted by Fran Matheson of Spring Brook Farm in Littleton, who grows her own tomatoes for this recipe!

3 small eggplants

butter    

2 large onions, diced  

3 eggs  

2 large tomatoes  

1 pound shredded sharp cheddar cheese

salt and pepper to taste    

savory cracker crumbs  

Peel and boil eggplant in salted water; strain and mash.    

Fry diced onions in butter. Beat eggs. Quarter, mash, and strain tomatoes. 

Stir together eggplant, fried onion, eggs, tomatoes, and cheese; season with salt and pepper to taste. Spread in a buttered 1 quart casserole, cover with cracker crumbs, and dot with butter.  

Bake at 350° for 45 minutes or until bubbly.