1 lg. eggplant
Water
1/2 tsp. salt
18 soda crackers
2 eggs, beaten
1/2 c. milk
1 can mushroom soup
1/8 tsp. pepper
1 tbsp. chopped onion
1/4 c. green pepper
1/2 c. celery
3 tbsp. butter
Tabasco (tiny bit)

Peel and cut eggplant into 1 inch pieces. Cover with water, sprinkle with salt and bring to a full boil. Simmer 3 minutes; drain. Alternate eggplant and crackers in casserole. Chop onion, celery and green pepper. Mix all the rest of the ingredients and pour over casserole. Liquid should come just to top of casserole. Dot with butter. Cover. Bake at 375 degrees for 30 minutes. Uncover and add more milk if necessary. Bake 10-15 minutes longer. Does not really have to be hot to serve.