Baked Eggplant

• 1 onion
• small jar pimento
• 4 stalks celery
• 1/2 stick oleo
• pinch of salt
• pepper to taste
• 1 tsp. sage
• 1 1/2 c. bread crumbs
• 1 c. Cheddar cheese
• 1 medium eggplant (about 1 1/2 lb.)

1. Cut celery into small pieces.
2. Cook celery, onion and pimento in small saucepan for 15 minutes.
3. While mixture simmers, wash eggplant and cut and slice into 1/4-inch slices or cubes.
4. In a saucepan, heat small amount salted water (1/2 teaspoon salt to 1 cup water) to boiling.
5. Add eggplant.
6. Cover and heat to boiling; cook 5 to 8 minutes or until tender.
7. Drain.
8. Add onion, celery and pimento, then add salt, pepper, sage, oleo, bread crumbs and cheese.
9. Pour into a buttered casserole dish and bake for 30 minutes.
10. Oven temperature:
11. 350u0b0.

onion, pimento, stalks celery, oleo, salt, pepper, sage, bread crumbs, cheddar cheese, eggplant

Taken from www.cookbooks.com/Recipe-Details.aspx?id=715839 (may not work)