2 c. peeled, cubed eggplant
1/2 c. chopped onion
1/2 c. chopped celery
1/4 c. chopped green pepper
1/4 c. melted butter
1/2 tsp. salt
1/4 tsp. black pepper
1 c. cubed fresh tomatoes

Soak eggplant in salted water (1 teaspoon salt to 2 quarts water) for 10 minutes. Saute onions, celery and green pepper in melted butter. Cook covered over medium heat for 20 to 25 minutes.