1 lg. eggplant
1 med. onion, diced
1/2 green pepper, diced
1/2 stick butter
1 (10 3/4 oz.) mushroom soup
2 tsp. Worcestershire sauce
24 Ritz crackers

You should have 1 1/2 cups of mashed cooked eggplant.

Peel eggplant, dice and parboil in plain water for 15 minutes, drain well and mash.

Saute onion and green peppers in 1/2 stick butter for about 3 minutes. Add mushroom soup, undiluted, Worcestershire sauce and crushed Ritz crackers. Mix with eggplant.