1 med. eggplant
2 slices bacon
1 med. onion, chopped
1 med. potato, grated
1 (10 3/4 oz.) can creamy chicken soup, undiluted
1/2 c. cracker crumbs

Peel eggplant and cut into 1 inch cubes. Cook in a small amount of water for 10 minutes. Drain well. Fry bacon in large skillet. Stir in onion and potatoes. Cook until onion is tender. Add eggplant and soup. Spoon into a greased 1 1/2 quart baking dish. Sprinkle with cracker crumbs. Bake at 350 degrees for 30 minutes. Yields 6 servings.