Rate this recipe
4 to 6
By Craig Claiborne
Preheat oven to moderate (325°F.).
Peel and cube the eggplant. Steam the cubes over hot water for five to ten minutes, or until nearly tender.
Cook the bacon until crisp. Mix the crisp pieces with the eggplant, onion, tomato, celery, egg, salt and pepper to taste, the olives, anchovies and half of the bread crumbs.
Pour the mixture into a greased baking dish. Combine the remaining bread crumbs with the cheese and sprinkle over the top of the casserole. Bake for thirty minutes.
© 1966 Craig Claiborne estate. All rights reserved.