"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
1 med eggplant, peeled and cut in cubes. 1 TBS tomato ketchup 1/2 c. milk 2 eggs 1 TBS Worcestershire 1 TBS soy sauce 4 crackers crumbled 1/2 lb sharp cheddar cheese, grated salt and pepper to taste
Cook eggplant in small amount of water until tender. Drain and beat with electric mixer. Add ketchup, milk, eggs, Worcestershire, soy sauce, crackers, salt, pepper and grated cheese. Pour into greased casserole and top with buttered crumbs. Bake 1/2 hour at 350º.
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