Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     eggplant
  2               cups  tomato concasse
  2               cups  onion
  1                cup  celery
  1           teaspoon  crushed red chiles
  1                cup  green bell pepper
     1/4      teaspoon  kosher salt
  1         tablespoon  flour
  1                cup  tomato sauce

Preparation:

heat 2 quarts salted water in a saucepot, over a moderately-high flame add eggplant and simmer for 5 minutes, drain well combine eggplant with tomatoes, onions, celery, red pepper, and bell peppers in a casserole season with salt sprinkle flour over the top moisten with tomato sauce bake @ 350 degrees for 45 minutes remove from oven serve hot or warm

Nutritional Information:

67 Calories (kcal); trace Total Fat; (4% calories from fat); 2g Protein; 15g Carbohydrate; 0mg Cholesterol; 347mg Sodium