Peel and cube eggplant into 1 inch cubes. Cook in small amount of water until slightly tender. Drain. Mix the tomatoes and the seasonings into the eggplant. Toss the cracker crumbs with the melted butter and add the cheese.
Pour 1/2 the eggplant mixture into a buttered casserole. Layer on 1/2 the cracker mixture. Repeat the layers.
Bake at 375 for 40 minutes.
Not a NESTLÉ®-tested recipe.