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CHICKEN EGGPLANT CASSEROLE 
1 chicken
2 med. eggplants
2 med. onions, chopped
2 or 3 ribs celery, chopped
3 med. bell peppers, chopped
1 tsp. parsley flakes
1 tbsp. shortening
1/2 tsp. sugar
Salt and pepper to taste
1 stale bun, crumbled
18 round crackers, crumbled
1 stick butter, melted
2 c. chicken stock
2 eggs
Additional crackers, crumbled

Cook chicken in seasoned water until tender. Cut into bite-size pieces and reserve the chicken stock. Peel the eggplant and cut into 1 1/2 inch slices. Put in a bowl and sprinkle generously with salt. Let stand about 1 1/2 hours.

Wash the eggplant and press most of the seeds out. Wash again to get the salt out. Simmer in a little water until tender. Saute the onions, celery and pepper in 1 tablespoon of the shortening. Then add the drained eggplant, sugar, salt, pepper and parsley flakes. Cook until well mixed.

Crumble the bun and crackers together and pour the melted butter over them. Add to the eggplant mixture along with the chicken. Put in a casserole and make knife openings in the top; pour over the top the stock that has been beaten with the eggs. Top with additional cracker crumbs. Bake in a 350 degree oven until thoroughly hot and bubbly.

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