Oyster Stew - cooking recipe

Ingredients

2 (1 lb) eggplants
1 quart sweet milk
4 tablespoons butter
1 teaspoon salt
12 saltine crackers, crushed
1/2 cup chopped onion (optional)
1/2 cup celery (optional)
hot sauce (optional)
1 teaspoon vegetarian worcestershire sauce (optional)

Preparation

Peel the eggplant and cut into 1 inch cubes then boil in a small bit of water for 10 minutes.
Drain then add the milk, butter, salt and crackers.
Simmer five minutes.
Serve hot.
If using the onions and celery saute them in 3 tbsp of butter and add to soup mix. Add the hot sauce or Worcestershire sauce before serving or during simmer.
Note: Non Vegetarians can use regular worcestershire sauce.