1 eggplant, cubed
1 green pepper, chopped
4 stalks celery, chopped
2 sm. onions, chopped
1 can stewed tomatoes
1 tsp. sugar

Cook chopped onion, pepper and celery in little water 20 minutes. Peel and cube eggplant. Preboil in 1 1/2 cups water about 10 minutes. Drain. Put in casserole with all other ingredients. Sprinkle with bread crumbs and dot with butter.

Bake, uncovered, 1/2 hour at 350 degree oven. Before removing from oven, sprinkle grated cheese over eggplant.