Oyster Stew

Total Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 (1 lb) eggplants
• 1 quart sweet milk
• 4 tablespoons butter
• 1 teaspoon salt
• 12 saltine crackers, crushed
• 1/2 cup chopped onion (optional)
• 1/2 cup celery (optional)
• hot sauce (optional)
• 1 teaspoon vegetarian worcestershire sauce (optional)

Recipe

• 1 peel the eggplant and cut into 1 inch cubes then boil in a small bit of water for 10 minutes.
• 2 drain then add the milk, butter, salt and crackers.
• 3 simmer five minutes.
• 4 serve hot.
• 5 if using the onions and celery saute them in 3 tbsp of butter and add to soup mix. add the hot sauce or worcestershire sauce before serving or during simmer.
• 6 note: non vegetarians can use regular worcestershire sauce.