2 eggplants, about 1 lb. each
1 qt. sweet milk
4 tbsp. butter
1 tsp. salt
12 saltine crackers, crushed

Peel eggplant and cut into 1 inch cubes. Boil in small amount of water for 10 minutes and drain. Add milk, butter, salt and crackers. Bring to a simmer and hold 5 minutes. Serve hot.

OR, saute 1/2 cup chopped onions and 1/2 cup celery in 3 tablespoons butter and add to the above milk mixture. Sprinkle Durkee's red hot sauce and 1 teaspoon of Worcestershire. This is a low cholesterol substitute for oyster stew.