1 sm. eggplant, peeled and diced
1/2 c. dry white bread, diced
1 sm. can evaporated milk
1/4 c. onion, finely chopped
1/4 c. green bell pepper, finely chopped
1/4 c. celery, finely chopped
3 tbsp. melted butter
1 tbsp. chopped pimento
1 egg, slightly beaten
1/2 tsp. salt
Dash black pepper
Sage
2 oz. Cheddar cheese, grated

Cover eggplant with water and cook until done, drain, mash. Soak bread in milk. Saute onion, bell pepper and celery in melted butter until tender. Mix all ingredients, reserving half of cheese. Pour in baking dish and sprinkle remaining cheese on top. Bake in preheated oven at 375 degrees for 30 minutes.