2 1/2 c. peeled, cubed eggplant
18 saltine crackers (crumbled)
1/2 c. shredded sharp cheese
1/4 c. chopped celery
2 tbsp. pimento, chopped
1 tbsp. melted butter or bacon drippings
1/2 tsp. salt
1/8 tsp. pepper
1 c. cream or can milk

Cook eggplant in boiling, salted water for 10 minutes; drain. Combine with remaining ingredients. Turn into a 1 quart casserole dish. Bake for 45 minutes in 350 degree oven.