Cheese And Sausage Pie

• 1 small eggplant, peeled and cubed (3 c.)
• 1 medium zucchini squash, cubed (3 c.)
• 1/4 c. chopped onion
• 1/4 c. chopped green pepper
• 2 Tbsp. flour
• 1 can cream of chicken soup
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/8 tsp. oregano or thyme
• 3 eggs, beaten
• 1 small jar pimento, drained and chopped
• 6 oz. shredded cheese (mild or sharp Cheddar)
• 1/2 lb. fresh Italian or country sausage pieces
• pastry mix for 2 (9-inch) pie crusts

1. Prepare 2 (9-inch) pie crusts according to package directions, only change baking time to 8 minutes at 450u0b0.
2. Fry sausage pieces until done.
3. Reserve 3 tablespoons fat to cook onion and green pepper.
4. Set sausage aside.
5. Cook eggplant and zucchini in salted boiling water for 8 to 10 minutes; drain.
6. Set aside.
7. Cook onion and green pepper until soft.
8. Add flour and stir.
9. Mix in salt, pepper, oregano or thyme, pimento and soup.
10. Heat and stir until bubbles form and remove from heat.
11. Stir beaten eggs slowly into mixture.
12. Fold in cheese, sausage and vegetables.
13. Pour into pie crusts and bake at 350u0b0 for 30 to 40 minutes.
14. Makes 2 pies and freezes well.

eggplant, zucchini, onion, green pepper, flour, cream of chicken soup, salt, pepper, oregano, eggs, pimento, shredded cheese, fresh italian, pastry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1049504 (may not work)