Spray a 2 quart baking dish with nonstick cooking spray and set aside.
Peel and dice the eggplant.
Cook peeled, diced eggplant in boiling water until tender.
Remove from heat and drain well.
Add 1 tablespoon of butter to a skillet and melt over medium heat.
Saute the onions and peppers until soft.
In a large bowl, combine cooked eggplant, beaten eggs, crushed crackers, milk, shredded cheese, peppers and onions, melted butter, and salt and pepper.
Spoon into prepared baking dish.
Bake in preheated oven for 30 minutes or until golden brown.
Notes
Storage:Store covered with plastic wrap or in an airtight container in the refrigerator for up to 4 days.Tips:
Drain the cooked eggplant really well to prevent a runny casserole. After boiling, dab the pieces of eggplant with some paper towels to soak up additional moisture.
Dice the eggplant as evenly as possible to ensure even cooking!
Larger eggplant isn't better. The bigger it is the more of a tendency it has to be bitter.