Eggplant Casserole

Eggplant was Daddy's (Carl H) favorite. The way I remember him fixing it was sliced, dredged in flour and pepper, and fried in plenty of oil.

• 4 cups peeled, diced eggplant
• 1 1/2 cups diced celery
• 3 tablespoons minced onion
• 1 cup raw spaghetti
• 1 can undiluted tomato soup
• 2 tablespoons salad oil
• 3/4 cup water
• 2 tablespoons Worchestershire sauce
• 1 1/2 teaspoons salt

Layer first 4 ingredients in a greased, 2-quart casserole. Combine the rest of the ingredients and pour over the casserole. Bake covered in 325°F oven 1 1/2 hours.