Eggplant (Aubergine) (And Corn) Casserole - cooking recipe

Ingredients

1 large eggplant
1 (15 ounce) can cream-style corn (2 cans if feeding more than 6)
1 cup cracker crumb
1 large onion, chopped
1 (4 ounce) jar pimientos, chopped (2 if feeding more than 6)
2 eggs
4 tablespoons margarine or 4 tablespoons butter, melted
salt
pepper
1 cup cheese, shredded

Preparation

Peel the eggplant, then cook in boiling water for 10 minutes.
Drain and dice the cooked eggplant.
Mix together all the ingredients through the pepper.
Put into a greased casserole dish.
Cover with the cheese.
Bake at 350 degrees for an hour.