1 lg. eggplant, pared and cubed
1 onion, diced
1 clove garlic, chopped
1 green pepper, diced
2 tbsp. bacon fat or cooking oil
3 slices bread or toast, crumbled
1 egg
1/2 c. Pet milk
2 tbsp. butter
Salt and pepper
Ritz cracker crumbs
Butter

Boil eggplant in salted water; drain and mash. Saute onion, garlic, and green pepper in bacon fat. Add eggplant and cook for 5 minutes. Stir in bread crumbs, egg, milk, butter, and salt and pepper to taste. Pour into casserole; sprinkle top with cracker crumbs and dot with butter. Bake at 375 degrees for 30 to 40 minutes.

Zucchini may be substituted for eggplant.