4 c. pared eggplant, cubed
1 1/2 c. celery
3 tbsp. onion
1 c. raw spaghetti, broken fine
1 can condensed tomato soup
2 tbsp. salad oil
3/4 c. water
2 tsp. Worcestershire sauce
1 1/2 tsp. salt

Grease 2-quart casserole dish. Arrange first 5 ingredients in alternate layers. Pour on soup with rest of ingredients. Bake at 325 degrees for 1 1/2 hours covered.