1 eggplant
1 onion
2/3 c. celery, chopped
1 sm. green peppers
1/4 c. butter
1 tsp. Worcestershire sauce
Dash hot sauce
1 c. grated cheese
3/4 tsp. salt
1/8 tsp. pepper
1/2 c. cracker crumbs

Peel eggplant and cut in 1/2 inch cubes. Cook in boiling water 8 minutes or until tender. Drain. Saute onion, celery and green pepper in butter until tender. Stir in eggplant and next 5 ingredients. Spoon mixture into greased baking dish (1 1/2 quart). Sprinkle with cracker crumbs. Bake at 350 degrees for 30 minutes.