Eggplant Dressing

2 small eggplants
4 slices white bread
1 small can (6-8 ounces) evaporated milk
1/4 cup chopped onions
1/4 cup chopped celery
1/4 cup chopped bell pepper
1 tablespoon pimiento
1 teaspoon poultry seasoning or sage
1 tablespoon butter
1/2 cup grated cheese

Peel, cube and boil eggplant until tender. Soak bread in milk. Sauté onions, celery, bell pepper in butter. Mix eggplant, bread, sautéed vegetables and seasonings together and bake for 15 minutes at 375 degrees F. Sprinkle cheese on top.



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