Eggplant Crunch Casserole

Ingredients:

• 1 lb. eggplant, pared and cubed
• 1 cup chopped celery
• 1/2 cup chopped onion
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• 1/2 cup chopped green pepper
• 4 Tbsp. butter or margarine
• 1 (8 oz.) can tomato sauce
• 4 oz. sharp American cheese, shredded
• 1 1/2 cups coarsely crushed corn chips

Directions:

In large skillet, cook eggplant, celery, onion, and green pepper in butter until tender, about 15 minutes. Stir in tomato sauce, cheese and 1 cup of the crushed corn chips. Turn into 1 1/2 or 2 quart casserole. Bake, covered, at 350 degrees F for 25-30 minutes until heated through. Before serving, sprinkle the remaining 1/2 cup of corn chips on top.

By Robin from Washington, IA