1 lg. eggplant
1 can cream of mushroom or celery soup
1 sm. onion
1/2 c. grated cheddar cheese
Salt & pepper
Celery salt (sm. amount)
Diced celery
1 c. tomatoes (canned or fresh)
1 tsp. Natures Seasoning

Boil and drain eggplant well. Cut canned tomatoes up until they are fine. Mix ingredients together, do not dilute soup, except to consistency of cream. Put in a casserole dish, sprinkle cheese over top and crush 5 or 6 saltines over top. Bake at 350 degrees for 30 to 40 minutes.