1 (1 1/2 lb.) eggplant, peeled and cubed
1 med. onion put through food grinder
Cracker crumbs
1 (1 oz.) pkg. corn chips, rolled into crumbs
1 egg, beaten
1 med. bell pepper, put through food grinder

Boil eggplant in salted water until tender; drain thoroughly. Cook onion and bell pepper in small amount of butter until limp but not brown. Mash eggplant and add to onion and pepper. Add egg and corn chip crumbs. Mix thoroughly. Salt and pepper to taste.

Drop by tablespoonful into shallow pan of cracker crumbs (by shaking pan they readily form into patties). Shape like a large oyster. Fry in deep hot fat until golden brown, turning once.