1 lg. eggplant
1 lg. green pepper, chopped
1 stalk celery, chopped
1 lg. onion, chopped
1/4 lb. butter
2 c. poultry bread stuffing mix
Salt & pepper to taste
1 c. grated Cheddar cheese

Cook pared, cut up eggplant in salted water until just tender. Drain thoroughly and mash. Saute green pepper, celery and onion in butter until transparent. Add drained eggplant, poultry mix, salt and pepper. Put in a buttered casserole and sprinkle with cheese. Bake at 350 degrees for 30 minutes.