Eggplant Quiche

• 1 small eggplant, pared and cubed (approximately 4 c.)
• 1/2 c. chopped bell pepper
• 3/4 c. chopped onion
• 4 Tbsp. butter
• 1 1/2 Tbsp. flour
• 1 (10 1/2 oz.) can cream of chicken soup
• 1 tsp. sugar
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1/8 tsp. oregano
• 1 c. grated sharp cheese
• 4 beaten eggs
• 1 peeled and chopped tomato
• 2 frozen pie crusts
• Parmesan cheese

1. Partially bake crusts in preheated 450u0b0 oven for 6 minutes. Cook eggplant covered in boiling, salted water for 8 to 10 minutes; drain well.
2. Cook onion and pepper in butter until tender.
3. Blend in flour, soup, salt, sugar, oregano and black pepper.
4. Heat until bubbly.
5. Remove from heat; stir into beaten eggs.
6. Fold in tomato, cheese and eggplant.
7. Pour into pie shells; top with Parmesan cheese (sprinkle on top).
8. Bake for 30 minutes at 350u0b0.

eggplant, bell pepper, onion, butter, flour, cream of chicken soup, sugar, salt, black pepper, oregano, cheese, eggs, tomato, frozen pie crusts, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=872721 (may not work)