1Preheat your oven to 350 degrees F .
2Bring a large cooking pot of salted water to a boil and add the eggplant and squash and cook until tender usually about 10 minutes.
3Next drain and allow to cool.
4In a 2 quart casserole dish combine eggplant, squash, onions, bread crumbs, canna-butter and chiles.
5Sprinkle crushed crackers and cheese over the top.
6Bake in preheated oven for 30 minutes and serve as an appetizer or side dish with meal!