Aunt Gerry's Squash / Eggplant Casserole

• 6 squash or 2 eggplants
• 1 small onion, diced
• 1 garlic clove
• 1 cube chicken bouillon
• water
• 4 slices white bread, toasted
• 1 egg, beaten
• 2 ounces diced pimentos
• gralic salt
• pepper
• 34 cup cheddar cheese

1. Slice squash and put in large pot.If using eggplant, peel first before slicing and dicing.
2. Add onion, garlic clove, and chicken bullion cube.
3. Cover with water and boil until squash/eggplant is tender.
4. Drain squash mixture and allow to cool.
5. Crumble toasted bread in large bowl.
6. Add squash/eggplant mixture, egg, pimento, and cheese.
7. Garlic salt and pepper to taste.
8. Combine thoroughly being careful not to mash the squash/eggplant up too much.
9. Pour into greased 13x9 casserole.
10. Bake at 375 for 20 minutes.

eggplants, onion, garlic, chicken bouillon, water, white bread, egg, pimentos, gralic salt, pepper, cheddar cheese

Taken from www.food.com/recipe/aunt-gerrys-squash-eggplant-casserole-398643 (may not work)