Shrimp-Eggplant Casserole

1 large eggplant
1 teaspoon sugar
1 green bell pepper, chopped
1 large onion, chopped
2 tablespoons butter
Worcestershire sauce
Red pepper to taste
Garlic salt to taste
1 can cream of mushroom soup
1 pound raw shrimp
1 cup soda cracker crumbs
3/4 pound cheese, grated

Peel eggplant and cut into 1-inch cubes. Cook a a small amount of water with sugar until tender; drain.

Saute onion and green bell pepper in butter and add to eggplant. Add dashes of Worcestershire sauce, red pepper and garlic salt. Add mushroom soup, shrimp, cracker crumbs and half the cheese. Place in a casserole dish and bake at 350 degrees F for 1 hour.

Top with remaining cheese and melt under boiler.

Serves 6 to 8.