Eggplant Casserole

By Sue Ellert

1 large eggplant ( plus one small one if needed)

4 T. margarine

1 diced onion

1 diced green pepper

1 can undiluted cream mushroom soup

2 t. Worcestershire sauce

1 ½ C. cracker crumbs

1-2 T. margarine

1 small shake of ground red pepper(cayenne)

Peel and cube eggplant. Boil until tender. Drain and mash.

Saute onion and green pepper in 4 tablespoons of margarine.

Add eggplant, soup, Worcestershire sauce and cayenne pepper to sautéed onion and green pepper.

Put in greased 1 ½ quart casserole. Put cracker crumbs on top and pour 2 T. metled margarine over cracker crumbs.

Bake at 350 until bubbly