2 1/2 or 3 c. peeled, cubed eggplant, 1" cubes

Cook in boiling salt water; drain. Add:

18 saltine crackers, crumbled
1/2 c. shredded sharp cheese
1/4 c. celery
2 tbsp. pimiento
1 tbsp. melted butter
1/4 tsp. salt & pepper
1 c. light cream or evaporated milk

Bake in 1 quart casserole at 350 degrees for 45 minutes.