|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.