1 eggplant
or 4 medium zucchini squash 4 slices of bacon 1/3 cup of
onions, sliced thin 1 pint of tomatoes 1/3 cup of celery
1/3 cup of chopped green pepper Salt and pepper to taste
Pare eggplant and cut in 1 " cubes. If squash is used, wash, cut off ends, and cut in 1"slices. Cook until tender, drain. Fry bacon until crisp, remove from pan. Add onions, and cook until tender. Add tomatoes, celery, peppers, salt and pepper and mix in the vegetable. Add crumbled bacon and place ion greased casserole. Sprinkle with bread crumbs. Bake at 350ºF. for 35-45 minutes.
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