1 lg. eggplant
4 stalks celery
1 lg. bell pepper
4 med. pimentos
1/2 stick butter
1 tsp. sage
1 sm. can evaporated milk
1 1/2 c. bread crumbs
2 eggs
1 c. grated cheese

Cut up eggplant and soak overnight in salted water in refrigerator; drain well. Cook until almost done. Saute in 1/2 stick of butter, 1 large bell pepper, 4 stalks celery (cut up) and 1 medium chopped onion. Add eggplant, pimentos and sage. Soak 1/2 cup bread crumbs in small can evaporated milk.

Mix together with beaten eggs. Mix with other ingredients. Top with shredded cheese. Use 1 quart casserole. Bake 30-40 minutes. Serves 4-6.