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Shirley Wagner's Eggplant Casserole

  Put the vegetables, water, and salt in a 3-quart saucepan and cook, uncovered, about 5 minutes until eggplant is transparent, stirring constantly with a wooden spoon to prevent sticking. Drain well. Butter a 2-quart baking dish and put in a layer of the vegetables, a layer of cheese, and a layer of crackers. Sprinkle with pepper and dot with butter. Bake in a preheated 350 F. oven for 30 minutes.

Serves 6-8

1-2 large eggplants, peeled and cubed - about 8 cups
1 green bell pepper, diced
1 med. onion, diced
1/2 c. water
2 t. salt
1 c. grated Cheddar Cheese
12 saltine crackers, broken up 
1/2 t. freshly ground black pepper
4 T. butter, cut in small pieces

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