EGGPLANT DELIGHT CASSEROLE

2 medium eggplants,peeled and diced
1 1/2 cups of water
1 onion diced
1 bell pepper diced
1/2 cup chopped celery
1 clove garlic chopped
1 can cream of mushroom soup
1/2 cup toasted bread crumbs
1/2 cup canned cream
1 dash Louisiana hot sauce
Pinch of salt
3-4 slices of bacon, partially cooked


Boil eggplant,onions, bell pepper and celery in salted water until tender; drain and mash.
Mix in cream and soup add bread crumbs, salt, hot sauce and bacon fat.
Pour into casserole top with partially cooked bacon and bake uncovered at 375 degree for 30 t0 40 minutes.
Serves 4-6