[Kitchen Witch]

EGGPLANT PATTIES

Cook 1 medium eggplant, peeled and cut into ¾ inch cubes until tender and drain well. Mash and add 2 beaten eggs, 1½ cups cracker crumbs, salt and pepper to taste. Mix well, cover and refrigerate all day. Spoon mixture into skillet with melted shortening and brown lightly on each side.