1 lg. eggplant
1 tbsp. butter
2 eggs
1/2 c. bread crumbs
1 1/2 c. sweet peppers
1/2 c. chopped onion
1/2 c. celery, sauteed
4 oz. sharp cheddar cheese

Peel and cut eggplant in small pieces cook in salted boiling water a few minutes, drain and add everything except the cheese. Mix well and put in casserole sprinkle with 1/4 cup crumbs then cheese. Bake 30 minutes at 350 degrees.