1 med. eggplant
1 med. onion, chopped
1 (10 3/4 oz.) can creamy chicken mushroom soup, undiluted
2 slices bacon, diced
1 med. potato, grated
1/2 c. round buttery cracker crumbs

Peel eggplant and cut into 1 inch cubes. Cook in a small amount of boiling water for 10 minutes or until tender. Drain well. Fry bacon in a large skillet until crisp. Stir in onion and potato. Cook until onion is tender. Add eggplant and soup, stirring well. Spoon into a lightly greased 1 1/2 quart baking dish. Sprinkle with cracker crumbs. Bake at 350 degrees for 30 minutes. Yield: 6 servings.