1 lb. eggplant, pared & cubed (about 6 c.)
1 c. chopped celery
1/2 c. chopped onion
1/2 c. chopped green bell pepper
1/2 c. chopped red bell pepper
4 tbsp. butter
1 c. tomato sauce
1 c. shredded sharp cheese
1 1/2 c. coarsely crushed corn chips

In large skillet or saucepan, cook eggplant, celery, onion and peppers in butter until tender, about 15 minutes. Stir in tomato sauce, cheese and 1 cup of the crushed corn chips. Turn into 1 1/2 quart casserole. Bake, covered in moderate oven, 350 degrees for 25 to 30 minutes, until heated through. Before serving, pour on all the rest of the corn chips.