½ cup butter
2 cups (about ½ pound) sliced zucchini
1 cup chopped green pepper
1 cup chopped celery
¾ cup thinly sliced onion
2 cups cubed eggplant
½ teaspoon salt
1 cup coarse bread crumbs
3 medium tomatoes, sliced
1. Heat butter in a skillet. Add zucchini, green pepper, celery, and onion; saute until just tender. Stir in eggplant and salt; spoon into a buttered 2-quart shallow casserole, leaving butter in skillet. Add crumbs to butter in skillet. Top vegetables with tomato slices and buttered crumbs.
2. Bake at 350°F about 30 minutes.
ABOUT 8 SERVINGS