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Eggplant Delight
(All in the same pot—I’m all about not washing any more dishes than I have to)
1 eggplant
1-1/2 cups water
1/3 cup chopped onion
1 can cream of mushroom soup
1/3 to 1/2 cup milk
1/3 cup chopped bell pepper
1/2 cup Velvetta cheese
1/2 cup toasted bread crumbs
20-25 saltine crackers
Salt
Black and red pepper
Garlic powder (if desired)
Peel and cube eggplant in a large oven proof Dutch oven. Cover with water and cook until tender. Drain and mash. In the same Dutch oven, saute onions and bell peppers in a small amount of margarine until tender. Add soup, milk, eggplant, cheese, bread crumbs, salt, black and red pepper, garlic powder, and about 20-25 saltine crackers.
Mix well and crumble another 4-5 crackers for a topping. Bake uncovered at 350F for 35 minutes.
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