|Eggplant||1 Large, pared and cubed|
|Onion||1 , diced|
|Garlic||1 Clove (5 gm), chopped|
|Green pepper||1 , diced|
|Bacon fat||2 Tablespoon|
|Bread slice/Toast||3 , crumbled|
|Pet milk||1⁄2 Cup (8 tbs)|
|Ritz cracker crumbs||1⁄2 Cup (8 tbs)|
Boil eggplant in salted water.
Drain and mash.
Saute onion, garlic and green pepper in bacon fat.
Add eggplant and cook for 5 minutes.
Stir in bread crumbs, egg, milk, butter, salt and pepper to taste.
Pour into casserole.
Sprinkle top with cracker crumbs and dot with butter.
Bake at 375 degrees for 30 to 40 minutes.