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1 eggplant
1 slice white bread, without
1/4 c. chopped onion
1/4 c. bell pepper
1 egg
1 Tbsp. pimento
1 c. Pepperidge Farm dressing
1 small can evaporated milk
1/4 c. celery
3 Tbsp. oleo
salt and pepper

Cook eggplant until tender (peel and dice first). Saute
onion, pepper and celery in butter. Mix all ingredients
together. Bake at 350 degrees.
Grate Cheddar cheese over top if desired. Can also use
summer squash instead of eggplant.

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