2 1/2 c. peeled, cubed eggplant
18 saltine crackers, crumbled
1/2 c. sharp shredded cheese
1/4 c. finely chopped celery
2 tbsp. pimento (optional)
1 tbsp. melted butter and 1/8 tsp. pepper
1 c. cream or evaporated milk

Peel and cook eggplant in salted water for 10 minutes then drain and combine with remaining ingredients and turn into a 1 quart buttered casserole and bake at 350 degrees for 45 minutes. Serves 3-4.