3 to 4 lg. squash or eggplant
1 lg. onion, chopped
1 lg. clove garlic
1 lg. bell pepper and some red for color
2 lg. eggs, beaten
1 tsp. Worcestershire sauce
1 can mushroom soup
1/2 can Rotel tomatoes
1 c. grated cheese
1 c. crumbs
1/2 stick butter
Salt and pepper

Cook squash. Drain. Add all ingredients except cheese and crumbs. Mix well. Layer in greased casserole dish. Dot with butter and cook for 40 minutes to 1 hour at 350 degrees.