Eggplant (Aubergine) - Tomato Casserole

• 1 large onion, chopped
• 2 small eggplants, peeled and diced
• 14 cup butter or 14 cup margarine
• 1 (28 ounce) can tomatoes, drained
• 1 teaspoon salt
• 12 teaspoon pepper
• 14 cup corn flake crumbs

1. Cook onion and eggplant in butter until golden brown.
2. Add tomatoes, salt, pepper and mix thouroughly.
3. Pour into casserole.
4. Top with crumbs.
5. Bake at 350 for 30 minutes.

onion, eggplants, butter, tomatoes, salt, pepper, flake crumbs

Taken from www.food.com/recipe/eggplant-aubergine-tomato-casserole-13766 (may not work)