Eggplant Casserole - cooking recipe

Ingredients

1 large eggplant or 2 small
2 Tbsp. bacon drippings
2/3 c. chopped onion
1/3 c. chopped bell peppers
1/3 c. chopped celery
2 c. (or less) tomatoes
3/4 tsp. salt
dash of black pepper
2 eggs, beaten
2 tsp. Worcestershire sauce
1 c. grated cheese
1 c. or more cornbread crumbs
1 beef bouillon cube, dissolved

Preparation

Peel and cut eggplant into cubes.
Cook in salted water until tender.
Drain well.
Saute onion, peppers and celery in bacon drippings until transparent.
Add cooked, drained eggplant slightly mashed.
Then add other ingredients.
Pour into greased casserole and bake at 350\u00b0 for 30 to 40 minutes.