2 1/2 c. cubed eggplant
18 crackers, crumbled
1/2 c. shredded sharp cheddar cheese
1/4 c. chopped celery
2 tbsp. chopped pimento
1 tbsp. melted butter
1/2 tsp. salt
1/8 tsp. black pepper
1 c. evaporated milk

Peel eggplant and cube cook in boiling salted water 10 minutes. Drain and combine with other ingredients. Turn into 1 quart casserole. bake at 350 degrees for 45 minutes. Makes 6 servings.