1 lg. firm eggplant
1 tbsp. grated onion
3 tbsp. chopped green pepper
1 c. chopped celery
2 tbsp. olive oil
1 c. canned or fresh tomatoes
1 egg, beaten well
1 tsp. salt
3 tbsp. butter
1/2 c. whole-grain bread crumbs

Steam eggplant, whole, about 20 minutes until tender. Preheat oven to 350 degrees. Saute pepper, onion and celery in the oil. Cut steamed eggplant in half lengthwise and carefully remove pulp.

Cut pulp into small pieces. Combine with other ingredients (except crumbs and butter). Heap into shells. Top with crumbs and dot with butter. Place in baking pan, adding water if needed to prevent sticking. Bake for 20 to 25 minutes. Serves 6.