2 1/2 c. peeled and cubed eggplant
18 saltine crackers
1/2 c. shredded sharp cheese
1/4 c. chopped green peppers or pimentos
1/8 tsp. pepper
1 tsp. salt
1 tbsp. melted butter
1 c. evaporated milk

Cook eggplant in boiling salted water for 10 minutes and then drain. Combine all ingredients and bake in a casserole dish at 350 degrees for 45 minutes.