Recipe - Garden Eggplant

1 lg Eggplant
2 tablespoon Bacon drippings
2/3 cup Chopped onions
One half cup Chopped green pepper
1/3 cup Chopped celery
2 cup Tomatoes
Three fourths teaspoon Salt
1 ds Pepper
2 Eggs; beaten
2 teaspoon A1 sauce
1 cup Grated cheese
1 cup Corn bread crumbs
1 Beef bouillon cube

Peel and cut eggplant into cubes. Cook in salted water until tender. Drain
well. Saute onions, peppers and celery in bacon drippings until
transparent. Add cooked eggplant, slightly mashed, then add other
ingredients. Pour into greased casserole dish and bake at 350 for 3040
minutes. Should this mixture be too juicy, add more crumbs.

MRS ELTON BATCHELOR (SUE)

MARVELL, AR

From the book High Cotton Cookin', Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0918544149, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.