1 eggplant, peeled and diced
2 celery ribs, diced
1/4 green pepper, cut into strips
saltine crackers, crumbled
1 can cream of mushroom soup
1 c. milk
Cook eggplant, celery, and green pepper in salted water. Pour off
water after 10 minutes. Add clean water and boil until tender.
Remove green pepper, and drain eggplant and celery.
Place a layer of vegetables in casserole dish and top with crumbled
crackers. Repeat until all vegetables are used. Top with crumbled
Mix soup, milk, and grated cheese. Put on top of other ingredients.
Bake at 350 degrees for 30 minutes.
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