Eggplant Casserole - cooking recipe

Ingredients

1 medium eggplant, peeled and diced
1 c. cornbread
1 slice white bread, crust removed
1 small can evaporated milk
1/4 c. onion, finely chopped
1/4 c. pepper, finely chopped
1/4 c. celery, finely chopped
1 Tbsp. celery seed
3 Tbsp. butter
1 Tbsp. chopped pimento (optional)
1 egg, slightly beaten
salt and pepper to taste
2 oz. Cheddar cheese, grated
pinch of sage

Preparation

Soak eggplant overnight or all day in salt water.
Steam eggplant until almost done (about 20 minutes). Drain. Soak breads in milk.
Saute vegetables in butter about 10 to 15 minutes.
Combine all ingredients and mix well.
Pour into buttered dish and top with cheese.
Bake at 375\u00b0 for 20 minutes. This can be made with zucchini squash.