1 lg. eggplant
1 tsp. salt
3 c. water
Dash of black pepper
1/2 lg. onion, minced
1/2 sweet pepper, minced
2 eggs
1 stick butter
1 c. milk
1 c. bread crumbs

Peel and dice eggplant. Boil in salted water until tender. Drain and add remaining ingredients. Mix well. Pour into greased two quart casserole. Bake in preheated oven at 350 degrees for 30 to 40 minutes.

To freeze cool completely; seal lid of casserole with freezer tape. To thaw place 375 degree oven about 25 to 30 minutes. Yield: 6 servings

If you don't want to keep your casserole dishes tied up in the freezer, remove food from freezer when it has frozen solid, wrap in aluminum foil and store. When you're ready to serve slip casserole back in original dish and heat.