Eggplant Casserole - cooking recipe

Ingredients

4 qt. chopped eggplant
2 c. chopped onion
1 c. parsley
1 tsp. celery salt
1 tsp. butter-flavored salt
1 tsp. onion powder
1 tsp. garlic powder
1 c. Sauterne wine
1 c. tuna
1 c. shrimp
2 c. water
2 Tbsp. Worcestershire sauce
2 tsp. Louisiana hot sauce
2 eggs
Progresso bread crumbs
1 c. chopped bell pepper
salt
2 Tbsp. olive oil
1 Tbsp. soy sauce

Preparation

Marinate the eggplant in salt water, rinse and drain.
Cook eggplant in a mixture of Sauterne, water, Worcestershire, hot sauce and soy sauce until it can be mashed.
Pour into a colander, saving the juice.