1 sm. eggplant, peeled & cubed (1 lb.)
1 c. chopped celery
1/2 c. chopped onion
1/2 c. chopped green pepper
1/4 c. butter
1 (8 oz.) can tomato sauce
1 c. shredded sharp cheese
1 1/2 c. coarsely crushed corn chips

Cook eggplant, celery, onion and green pepper in butter until tender, 15 minutes. Stir in tomato sauce, cheese and 1 cup corn chips. Place into a casserole. Cover and bake at 350 degrees for 30 minutes. Top with the rest of the corn chips. Serves 6-8.

Note: For a non-dairy main course, use a pound of cubed tofu in place of the cheese.