1/4 cup boiling Water

1 small Onion Chopped

1/4 teaspoon Salt

2 cups fresh Tomatoes ( chopped)

1/2 cup Onion ( freshly chopped)

1 clove Garlic (minced)

1/4 cup diced Green Chilis

1/2 teaspoon Salt

1/4 teaspoon Sweet Basil

2 Eggs (beaten)

1 cup Monterey Cheese

Peel and cut eggplant into 1 inch cubes and cook with onion in boiling salted water for 10 minutes. Drain. Combine the rest of ingredients except cheese. Pour into oiled 1 1/2 quart , casserole. Cover and bake in 375 degree F oven for 1/2 hour. Remove cover and reduce heat to 350. Sprinkle top with cheese. Continue to bake until cheese melts becoming bubbly. (serves 4)

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