2 eggplants
1 med. onion
1 lg. bell pepper
1 can pimentos, chopped
1/2 lb. Cheddar cheese
6 lg. corn muffins or sm. pan cornbread
1 egg
1 tsp. sage

Peel eggplant and chop. Boil in small amount of water. When done drain off almost all water and mash. Add salt to taste. Saute onion and bell pepper in 2 teaspoon butter in pan. Pour in eggplant and crumble up cornbread. Beat 1 egg, sage and cheese. Pour all into casserole dish and bake until firm. Sprinkle with cheese on top. Cover with foil. Bake 15 minutes more.