1 unpeeled eggplant, cubed
1 green pepper, cut into sq.
1 stalk celery, sliced
Freshly ground pepper
Tomato juice
Salt
Onion flakes

Brown eggplant, green pepper and celery in a heated pan (heavy) without adding fat. Turn frequently to prevent scorching. When brown, cover with tomato juice and season with salt, pepper and lots of onion flakes. Let cook covered for at least 40 minutes; 3/4 cup makes one serving. Serve hot or cold. Excellent supper dish with fried fish.