1 lg. eggplant (peeled)
1 sm. bell pepper
2 ribs celery
1 lg. onion
1/2 stick butter
1 tsp. Worcestershire sauce
1 dash hot sauce
1 c. sharp cheese, grated
1 c. ripe olives, chopped
Cracker crumbs

Cut up eggplant and steam in a little water on low heat until tender. Saute celery, onion and bell pepper in butter. Add cooked eggplant. Add Worcestershire sauce and hot sauce, stir. Add cheese and olives. Taste before adding any salt, for the cheese is salty. Put in baking dish and cover with cracker crumbs. Bake 30 minutes in 375 degree oven. Serves 6.