Baked Eggplant Casserole

• 4 cups eggplants, pared and cubed
• 1/2 cup onion, chopped
• 1/4 cup green pepper, chopped
• 2 tablespoons butter
• 1 tablespoon flour
• 1 (10 3/4 ounce) can condensed cream of chicken soup
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/8 teaspoon oregano, dried
• 1/4 teaspoon black pepper
• 3 eggs, beaten
• 1 large tomatoes, peeled and chopped
• 2 cups sharp cheddar cheese, shredded

1. Cook eggplant, covered, in salted water, until just tender.
2. Drain well.
3. In saucepan, cook onions and green pepper with butter until just tender.
4. Blend in flour. Stir in soup and seasonings.
5. Heat and stir until bubbly.
6. Remove from heat.
7. Stir about half the mixture into beaten eggs.
8. Return to saucepan.
9. Fold in tomatoes, cheese and eggplant.
10. Bake in buttered casserole at 350 degrees for 35 minutes.

eggplants, onion, green pepper, butter, flour, condensed cream, sugar, salt, oregano, black pepper, eggs, tomatoes, cheddar cheese

Taken from www.food.com/recipe/baked-eggplant-casserole-385536 (may not work)