Eggplant Delight

Prep Time:  40 – 60 min
Cook Time:  35 min
Ready In:  60 – 95 min
Servings:  4 – 6 people

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INGREDIENTS:

1 medium eggplant
1 ½ cups water
1/3 cup chopped onion
½ cup chopped celery
1 can cream of mushroom soup
1/3 to ½ cup milk
½ cup chopped bell pepper
½ cup shredded Cheddar cheese
½ cup fine bread crumbs
1 teaspoon salt
3 slices bacon, partially cooked
Note: You can easily replace the mushroom soup with your own thick white sauce, or use cream of celery soup.

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DIRECTIONS:

1.  Peel and cube eggplant.

2.  Place in cold water for 10 minutes; drain and cook in boiling water with onions and celery until tender.

3.  Drain and mash.

4.  Combine soup and milk; stir into eggplant. Add pepper, cheese, bread crumbs and salt.

5.  Pour into greased casserole. Top with partially cooked bacon and bake uncovered at 350° for about 35 minutes.

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STORY:

– recipe provided by D. Rattray