1 lb. eggplant, peeled and diced
1/2 c. chopped celery
1/2 c. chopped onion
1/2 c. chopped mango (green)
2 tbsp. butter
1/4 c. fine cracker crumbs
Dash garlic powder, optional
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. basil leaves
3 tbsp. Parmesan cheese
1 can tomato soup, undiluted

Arrange in layers. Add cracker crumbs and dot with butter. Bake for 40 minutes at 350 degrees, preheat oven.