Eggplant Casserole

• 2 eggplants
• 1 large stalk celery
• 1/2 bell pepper
• 1 1/2 to 2 c. seasoned bread crumbs
• 2 green onions
• 2 Tbsp. parsley
• dash of thyme
• Tabasco
• several shakes Tony's
• 2 c. ground ham
• 1 large onion
• 1 large clove garlic
• 1 egg
• 1/2 stick margarine
• dash of oregano
• 1 bay leaf
• salt to taste

1. Peel, cut and boil eggplants.
2. Fry onions, celery, bell pepper and
3. garlic
4. in
5. margarine.
6. Drain
7. and add eggplants; reserve water
8. and
9. other
10. seasonings.
11. Cook several minutes. Add chopped ham
12. and
13. mix
14. thoroughly.
15. If too dry, add small amounts of reserved
16. water.
17. Take from fire and add egg.
18. Put into casserole and bake at 350u0b0 for 20 to 25 minutes.

eggplants, stalk celery, bell pepper, bread crumbs, green onions, parsley, thyme, tabasco, s, ground ham, onion, clove garlic, egg, margarine, oregano, bay leaf, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1053992 (may not work)