4 eggplants, peeled and cut in 1/2-inch pieces
1 c. water
1/2 c. butter
1 tbsp. Worcestershire sauce
1/8 tsp. paprika
1 1/2 qt. milk
salt and pepper to taste

In a 4-quart Dutch oven, place eggplant, water and butter. Cook over medium heat until eggplant is soft, about 15 minutes. Stir in remaining ingredients. Turn to low and heat thoroughly, but do not boil.

Makes 6 to 8 servings.