1 lb. pork sausage
1 med. eggplant
1 med. onion
1 med. bell pepper
1 pkg. herb-flavored dressing mix
1 can cream of mushroom soup

Peel and slice eggplant. Soak in salt water overnight. Drain. Cook until tender; drain, mash and set aside. Crumble sausage in heavy skillet. Add finely chopped onion and pepper. Cook until well browned.

Combine with dressing mix, eggplant and soup. Add milk to make dressing consistency. Bake in 2-quart casserole at 350 degrees until set and brown. Sprinkle with grated cheese and brown under broiler.