|Celery||2⁄3 Cup (10.67 tbs)|
|Onion||1 Large, chopped|
|Green pepper||1 Small, chopped|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Sharp cheddar cheese||4 Ounce, shredded|
|Worcestershire sauce||1 Teaspoon|
|Hot sauce||1 Dash|
|Cracker crumbs||1⁄2 Cup (8 tbs)|
Peel eggplant, and cut into 1/2-inch cubes.
Cook in boiling water 8 minutes or until eggplant is tender, drain well, and set aside.
Saute celery, onion, and green pepper in butter in a large skillet until vegetables are tender.
Stir in eggplant, Cheddar cheese, Worcestershire sauce, salt, pepper, and hot sauce.
Spoon eggplant mixture into a lightly greased 1 1/2-quart baking dish, sprinkle with cracker crumbs.
Bake at 350Â° for 30 minutes.
Calories 214 Calories from Fat 122
% Daily Value*
Total Fat 14 g22.3%
Saturated Fat 8.2 g41%
Trans Fat 0 g
Cholesterol 40.2 mg13.4%
Sodium 285.4 mg11.9%
Total Carbohydrates 16 g5.3%
Dietary Fiber 4.3 g17.3%
Sugars 5.9 g
Protein 7 g13.4%
Vitamin A 11.3% Vitamin C 26.9%
Calcium 16.2% Iron 2.3%
*Based on a 2000 Calorie diet