1 lg. eggplant
1/2 sm. green pepper, chopped fine
1 sm. onion, chopped fine
1 stalk celery, chopped fine
3 tbsp. butter
Salt & pepper to taste
About 1/4 c. cracker crumbs
1 egg

Cut up peeled eggplant and cook until tender; drain and mash up. Saute celery, onions and pepper in butter. Add cooked eggplant, salt, pepper, egg and cracker crumbs. Mix these together. Put in a greased casserole pan and cover with buttered cracker crumbs and bake 25-30 minutes at 350 degrees.