1 lg. eggplant
1 lg. green pepper, chopped
1 stalk celery, chopped
1 lg. onion, chopped
1/2 c. butter
2 c. poultry bread stuffing
1 c. grated cheddar cheese
Salt & pepper to taste

Cook cut up eggplant in salted water until tender. Drain thoroughly and mash. Saute green pepper, onion and celery in butter until transparent. Add mashed eggplant, poultry mix, salt and pepper. Put in buttered casserole dish and sprinkle with cheese. Bake at 350 degrees for 30 minutes.