2 med. eggplants cooked in salted water
2 c. rich cornbread
2 slices white bread
1 c. cooked rice
2 eggs, beaten
1 med. onion, chopped
1/2 c. each bell pepper & celery
1 can chicken broth
1 c. grated cheddar cheese

Saute onion, bell pepper and celery in 1/2 stick butter. Mix corn bread, rice and white bread. Mix with eggplant and eggs, stir in grated cheese. Bake in a buttered casserole for 1 hour at 325 degrees or until set.