1 medium size eggplant, pared and cubed
3 Tbs veg oil
1/2 c chopped onion
2 tsp chili powder
1 1lb can chopped tomatoes
1 Tbs dried parsley
1 tsp sugar
1 tsp salt
1/4 tsp pepper
1 c Ritz cracker crumbs
1/2 c shredded Colby Jack



Saute eggplant in oil then place in 8 c casserole.

Saute onions(same pan)stir in chili powder and cook 2 minutes.

Stir in tomatoes, parsley, sugar, salt, and pepper,heat to boiling,pour over eggplant; top with crumbs and cheese. Bake at 350 30 minutes (til eggplant is tender)

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Avoid Fruits~N~Nuts....you are what you eat!!!