Instructions: Cook peeled, cubed aubergine in boiling water with onion, salt & pepper until tender. Drain. Melt butter in double boiler, add flour, blend. Add milk gradually, stir until blended. If needed, add additional salt. Add chopped pepper, cheese & slightly beaten egg yolks, chili sauce and aubergine. Fold in stiffly beaten egg whites. Bake in bettered casserole 40 minutes at 350 degrees.

Serves 6.

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