Eggplant Casserole - cooking recipe

Ingredients

2 cups eggplants, chopped
1/2 cup celery, chopped
1/2 cup bell pepper, chopped
1/2 cup onion, chopped
1 (10 3/4 ounce) can cream of mushroom soup
1 (4 ounce) jar pimientos
2 eggs
1/2 cup butter
1 (6 ounce) package Stove Top stuffing mix
salt and pepper
2 cups cheddar cheese, shredded

Preparation

Melt butter.
In large bowl, mix together eggplant, celery, bell peppers, onion, soup, pimientos, eggs, butter (melted) salt and pepper to taste.
Add Stove Top, mixing everything together thoroughly.
Place in 9 x 13 casserole, coated with nonstick cooking spray.
Top with shredded cheese.
Cover with tinfoil and bake at 350 for one hour.