1 med. eggplant
3 tbsp. butter, melted
1 c. peeled, chopped fresh or canned tomatoes
1/4 c. onion, chopped
1 tbsp. parsley
3 tbsp. celery, chopped
1 1/2 tsp. salt
pepper, to taste
1/2 tsp. sugar
1/2 c. bread crumbs
a little grated cheese

Peel eggplant. Cut and dice. Cook in 3 tablespoons butter. Combine with remaining ingredients and bake at 400°F for about 40 minutes or until brown.

Serves 6.

Submitted by: Ellen Buchman