Submitted by Fran Matheson of Spring Brook Farm in Littleton, who grows her own tomatoes for this recipe!
3 small eggplants
2 large onions, diced
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.