1 lg. eggplant
1 med. onion, chopped
4 tbsp. butter, melted
1 tsp. salt
1/4 tsp. pepper
1 med. green pepper, chopped
1 c. ham, cooked & chopped
1 c. cheese, grated
2 tbsp. ketchup
2 eggs, well beaten
1/4 c. milk
1 c. bread or cracker crumbs

Pare and coarsely dice eggplant. Cook until tender, drain and cool. Cook onion and green pepper in 2 tablespoons butter until soft but not brown. Mash eggplant to smooth pulp. Combine all ingredients except bread crumbs and butter. Pour into buttered casserole dish. Cover with bread crumbs. Bake at 325 degrees for 30 minutes.