2 sm. eggplants
4 slices white bread
1 sm. can (6-8 oz.) evaporated milk
1/4 c. chopped onions
1/4 c. chopped celery
1/4 c. chopped bell pepper
1 tbsp. pimiento
1 tsp. (heaping) poultry seasoning or sage
1 tbsp. butter
1/2 c. grated cheese

Peel, cube and boil eggplant until tender. Soak bread in milk. Saute onions, celery, bell pepper in butter. Mix eggplant, bread, sauteed vegetables and seasonings together and bake for 15 minutes at 375 degrees. Sprinkle cheese on top.