Chitlins and Eggplant Casserole:
	
	1½ pounds chopped chitlins, thawed and rinsed well
	2 tbs oil
	3 small eggplants, cut into small squares
	4 small chopped onions
	1 green pepper, chopped
	6 cups chopped, canned tomatoes
	½ tsp salt
	1 tsp black pepper
	2 cups water or liquid from undrained tomatoes
	
	
	Sauté chitlins in oil until tender. Add eggplant, 
	onions and green pepper and sauté until soft. Add 
	remaining ingredients, mix and place in large casserole 
	dish and bake at 350 degrees for an hour Serve with fried 
	okra and blackeyed peas.


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