Eggplant Delight

You can easily replace the mushroom soup with your own thick white sauce, or use cream of celery soup.

Ingredients:

• 1 medium eggplant
• 1 1/2 cups water
• 1/3 cup chopped onion
• 1/2 cup chopped celery
• 1 can cream of mushroom soup
• 1/3 to 1/2 cup milk
• 1/2 cup chopped bell pepper
• 1/2 cup shredded Cheddar cheese
• 1/2 cup fine bread crumbs
• 1 teaspoon salt
• 3 slices bacon, partially cooked

Preparation:

Peel and cube eggplant. Place in cold water for 10 minutes; drain and cook in boiling water with onions and celery until tender. Drain and mash. Combine soup and milk; stir into eggplant. Add pepper, cheese, bread crumbs and salt. Pour into greased casserole. Top with partially cooked bacon and bake uncovered at 350° for about 35 minutes.
Serves 4 to 6.

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