1 med. sized eggplant, chopped
1 1/4 tsp. salt
1 c. chopped celery
1 tbsp. chopped onions
3 tbsp. butter
4 tomatoes, chopped
3 c. cornflakes, crumbled, some reserved for topping
1/2 c. chopped green pepper
1 (10 oz.) can cream of mushroom soup
1/8 tsp. or 1 clove minced garlic
1/4 tsp. thyme

Preheat oven to 350 degrees. Cook eggplant in 1 teaspoon salt until tender; drain. Cook in skillet the celery, onion and green pepper in the butter until soft. Add tomatoes; stir in cornflakes (reserve some for topping) and other ingredients and put in buttered 2 1/2 quart casserole. Top with reserved cornflakes. Bake for 30-35 minutes or until brown and bubbly.

Makes 8-10 servings.