CHAD'S YUMMY EGGPLANT CASSEROLE
This recipe has thrilled friends and foes alike at many a dinner party. It's also a vegan dish.

Ingredients:
•1 large onion
•1 large capsicum
•As much garlic as you can handle
•Weetbix (for crumbing)
•Soymilk (for crumbing)
•1 large tin of condensed tomato soup
•Mixed herbs
•1 large eggplant
•Some soycheese
•Some olive oil

Slice the eggplant into 1cm thick slices & heat the olive oil in a pan. Pulverise the weetbix (I find using a tomato sauce bottle to be quite handy). Coat the eggplant with soymilk, and then crumb them with weetbix.

Fry the crumbed eggplant slices in the oil on both sides until they are golden brown. Drain them well on some paper towels.

Dice the onion & capsicum & garlic (mmm ... lots of garlic) and sauté the lot until the onion is translucent. Then chuck in the can of soup and herbs to taste and give it a mix. Simmer this sauce for about 10 minutes and have a taste (you know you want to).

Get yourself a casserole dish - a big one please - and put in some eggplant slices in a layer & then spoon in some sauce. Grate some soycheese & sprinkle it over the top. Bake this in a moderate oven for about 30 mins (or until the cheese has melted) and then serve it up.

Watch your popularity soar and your attendance at dinner parties coveted.