Eggplant Crunch - cooking recipe

Ingredients

1 eggplant, pared and cubed
1 c. chopped celery
1/2 c. chopped onion
1/2 c. chopped green pepper
4 Tbsp. butter
1 can tomato sauce
1 c. shredded Cheddar cheese
1 1/2 c. crushed corn chips

Preparation

Cook the vegetables in the butter for 15 minutes until soft. Add the tomato sauce, shredded cheese and 1 cup of corn chips. Bake, covered, at 350\u00b0 in a greased casserole for 25 to 30 minutes (or for 5 to 10 minutes in the microwave).
Uncover.
Top with the remaining 1/2 cup corn chips and bake 5 minutes.
Serves 4.