Eggplant Casserole

• 1 large eggplant, peeled
• 1 (8 oz.) can tomatoes
• 1 chopped onion
• 1 bell pepper, chopped
• 1 tsp. celery salt
• 1 Tbsp. Worcestershire sauce
• 1 Tbsp. cooking wine or sherry
• 1/4 tsp. garlic powder
• 1/4 tsp. tarragon
• 1/4 tsp. oregano
• 1 c. shredded cheese
• 1 c. croutons
• 1/4 stick margarine
• 1 egg

1. Boil eggplant until soft.
2. Drain the water off.
3. Mash eggplant and margarine.
4. Add all seasonings.
5. Cook onion and bell pepper before adding.
6. Boil tomatoes until mushy.
7. Mix well all ingredients, including egg and cheese.
8. Pour into baking dish. Put croutons and cheese on top.
9. Bake at 350u0b0 for 1 hour.

eggplant, tomatoes, onion, bell pepper, celery salt, worcestershire sauce, cooking wine, garlic powder, tarragon, oregano, shredded cheese, croutons, margarine, egg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=580314 (may not work)