Cheesy Eggplant Pie

• crust for 2 (9-inch) pies
• 1 eggplant, peeled and cubed
• 1/2 c. chopped onion
• 1/4 green pepper, chopped
• 2 Tbsp. butter
• 1 Tbsp. flour
• 1 can cream of chicken soup
• 1 tsp. sugar
• 1/4 tsp. salt
• pepper
• 1/8 tsp. oregano
• 3 beaten eggs
• 1 tomato, chopped
• 1 c. shredded cheese

1. Make pie crusts; bake at 450u0b0.
2. Partially cook eggplant in salt water.
3. Drain.
4. Cook onion and green pepper in butter.
5. Blend in flour.
6. Stir in soup, oregano and pepper.
7. Heat, while stirring, until bubbly.
8. Stir 1/2 of mixture in beaten eggs, then return all to saucepan.
9. Fold in tomato, cheese and eggplant. Pour into crusts and arrange crust cuts on top.
10. Bake at 350u0b0 for 30 to 35 minutes.

crust, eggplant, onion, green pepper, butter, flour, cream of chicken soup, sugar, salt, pepper, oregano, eggs, tomato, shredded cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=238847 (may not work)