Eggplant, Corn, And Tomato Pie

• 1 large eggplant, peeled and cubed
• 1 (14 1/2 ounce) can golden sweet corn, drained
• 1 (14 1/2 ounce) can stewed sliced tomatoes, drained
• 1 medium onion, chopped
• 1/2 cup green bell pepper, chopped
• 2 garlic cloves, minced
• 3 tablespoons butter
• 1 cup italian-style seasoned breadcrumbs
• 1 cup cheddar cheese, shredded
• 2 eggs
• 2 teaspoons italian seasoning
• 1 teaspoon crushed red pepper flakes
• salt

1. Boil eggplant cubes until soft, about 20 minutes. Drain in colander. In a skillet, melt butter and saute onion, pepper, and garlic. Add seasonings.
2. Mix everything in a large bowl and pour into a buttered 8"x12" baking dish. Bake at 350 until browned and set, about 25 minutes.

eggplant, golden sweet corn, tomatoes, onion, green bell pepper, garlic, butter, italianstyle seasoned breadcrumbs, cheddar cheese, eggs, italian seasoning, red pepper, salt

Taken from www.food.com/recipe/eggplant-corn-and-tomato-pie-420498 (may not work)