Kim'S Eggplant Pie

• 2 c. eggplant, boiled
• 1/2 c. onion
• 1/4 c. bell pepper
• 2 Tbsp. butter
• 1 Tbsp. flour
• 1 can cream of chicken soup
• 1 Tbsp. sugar
• 1/4 Tbsp. salt
• 1/8 Tbsp. oregano
• pepper to taste
• 3 beaten eggs
• 1 tomato, peeled and chopped
• 1 c. grated Cheddar cheese
• 2 pie shells

1. Saute onion and bell pepper in butter until tender.
2. Add flour.
3. Stir in soup, sugar, salt, pepper and oregano.
4. Heat and stir until bubbly.
5. Remove from heat.
6. Stir half of the mixture into the bowl of eggs and return to skillet.
7. Add tomato, cheese and eggplant.
8. Pour into pie crusts.
9. Bake at 350u0b0 for 30 to 35 minutes.
10. Great hot or cold.

eggplant, onion, bell pepper, butter, flour, cream of chicken soup, sugar, salt, oregano, pepper, eggs, tomato, cheddar cheese, pie shells

Taken from www.cookbooks.com/Recipe-Details.aspx?id=603124 (may not work)