Happy Hippie Eggplant Casserole

Ro Ann Redlin sent us this wonderful sounding—and wonderfully named—recipe in August, when tomatoes were ripening on the vines, and we're sorry to only be posting it now. Blame France, work, general life stresses, but this recipe has been in the back of our minds all along: whenever we spot a sleek, fat eggplant, we think, "We've got to try Ro Ann's recipe." She assures us that it's just as good in the cold months as in the summer. On this, as on all matters of cooking, we trust her. 


Happy Hippie Eggplant  Casserole

2 large eggplants, peeled and cubed ( I don't salt and wipe my eggplant. No need.)
1 large onion, chopped
2 cloves of garlic, minced
1 to 2 cups shredded cheddar cheese
A handful each of fresh basil and thyme, chopped
2 medium tomatoes, sliced

1. Throw the eggplant cubes, onion, garlic, basil and thyme into a cast-iron skillet or heavy skillet. Cook it down until the eggplant cubes are soft and the onion is translucent. 


2. Spread half of the eggplant mixture into a baking dish and top with sliced tomatoes and half of the cheese. Spread the remaining eggplant mixture on top of the tomatoes and cheese. 


3. Top the casserole with crushed butter crackers. Bake at 350 degrees for 45 minutes. 


Yum.