Eggplant Casserole

Peel and cut eggplant in cubes, soak in salt water for a few minutes. Cut up onions, green pepper & celery. Cook with tomatoes and eggplant, drained, on top of stove for a few minutes. Put in casserole and bake in oven for 45 minutes at 350ºF. Use a little margarine in frying pan to cook on stove top the mixed vegetables.