Instructions: Peel and cut eggplant into cubes. Cook in salted water until tender. Drain well. Saute onions, peppers and celery in bacon drippings until transparent. Add cooked eggplant, slightly mashed, then add other ingredients. Pour into greased casserole dish and bake at 350 for 30-40 minutes. Should this mixture be too juicy, add more crumbs.
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