Eggplant Casserole - cooking recipe

Ingredients

1 large eggplant, peeled
1 (8 oz.) can tomatoes
1 chopped onion
1 bell pepper, chopped
1 tsp. celery salt
1 Tbsp. Worcestershire sauce
1 Tbsp. cooking wine or sherry
1/4 tsp. garlic powder
1/4 tsp. tarragon
1/4 tsp. oregano
1 c. shredded cheese
1 c. croutons
1/4 stick margarine
1 egg

Preparation

Boil eggplant until soft.
Drain the water off.
Mash eggplant and margarine.
Add all seasonings.
Cook onion and bell pepper before adding.
Boil tomatoes until mushy.
Mix well all ingredients, including egg and cheese.
Pour into baking dish. Put croutons and cheese on top.
Bake at 350\u00b0 for 1 hour.