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1 medium eggplant
2 slices bacon, diced
1 can cream of chicken or
cream of mushroom soup,
1 medium onion, chopped
1 medium potato, grated
1/2 c. round buttery crackers,

Peel eggplant and cut into 1-inch cubes. Cook in small
amount of boiling water for 10 minutes or until tender. Drain
well. Fry bacon in large skillet until crisp. Stir in onion
and potato, cook until onion is tender. Add eggplant and soup,
stirring well. Spoon into a lightly greased 1 1/2 quart baking
dish. Sprinkle with cracker crumbs. Bake at 350 degrees for 30
minutes. Yields 6 servings.

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