Eggplant, Corn And Cheese Casserole

• 3 1/2 c. peeled and chopped eggplant
• 2 c. water
• 1/4 lb. plus 2 Tbsp. butter
• 1 1/2 c. finely chopped onions
• 1 1/2 c. corn kernels
• 2 large eggs, beaten
• 1/2 c. finely chopped bell peppers
• 1 tsp. minced garlic
• 1/2 tsp. salt
• 1/2 tsp. ground red pepper
• 1/4 tsp. black pepper
• 2 1/2 c. grated Cheddar cheese
• 1 1/4 c. very finely ground cracker crumbs

1. Boil eggplant until tender, about 30 minutes, stirring occasionally.
2. Drain; reserve in separate containers the eggplant and 1 cup of the eggplant stock.
3. Saute 1 cup of the onions in butter until well browned.
4. Remove to separate bowl.
5. Cook corn in the same pan over medium heat for 8 minutes.
6. Remove from heat and stir in the reserved cooked onions, reserved eggplant and the eggs, mixing well.
7. Add remaining 1/2 cup onions, bell peppers, garlic, salt, red and black peppers, 1 1/2 cups of cheese,
8. 1 cup of the cracker crumbs and the reserved eggplant stock, mixing well.
9. Pour into ungreased 8 x 8 x 2-inch pan.
10. Sprinkle remaining cheese over top, then remaining cracker crumbs.
11. Bake at 350u0b0 until crumbs are lightly browned, cheese is melted and mixture bubbles around edges, about 40 minutes.
12. Makes 8 to 10 side dish servings.

eggplant, water, butter, onions, corn kernels, eggs, bell peppers, garlic, salt, ground red pepper, black pepper, cheddar cheese, ground cracker crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=9827 (may not work)