2 c. cubed and cooked eggplant or squash
1 tbsp. chopped onion
3 tbsp. butter
1 tsp. salt
1/4 tsp. black pepper
1 c. sweet milk
1/4 tsp. sage (optional)
1 c. cracker crumbs
1/4 c. chopped fresh celery (optional)
1 c. cubed cheese
2 eggs, beaten

Before cooking, peel and soak eggplant in salt water, about 15 to 20 minutes. While eggplant is hot, drain and add butter. Mix until melted. Add other ingredients and mix well. Put in buttered casserole. Bake at 325 degrees until center of mixture rises. Serves 6 to 8. Fine dish for potluck.