Eggplant Casserole - cooking recipe

Ingredients

1 eggplant
1 1/2 Cups water
1/3 Cup chopped onion
1/2 Cup chopped celery
1 can cream of mushroom soup
1/3 to 1/2 Cup milk
1/3 Cup chopped bell pepper
1/2 Cup grated sharp cheese
1/2 Cup fine bread crumbs
1 tsp. salt
3 slices bacon partially cooked

Preparation

Peel and cube eggplant.
Place in cold water for 10 minutes; drain and cook in boiling water with onions and celery until tender.
Drain and mash.
Combine soup and milk, stir in eggplant. Add pepper, cheese, bread crumbs and salt.
Pour into greased casserole.
Top with partially cooked bacon and bake uncovered at 350 degree for 35 minutes.