Eggplant pumpkin casserole

• 28 oz canned pumpkin
• 2 large eggplant, aubergine
• 1 1/4 cup walnuts
• 1/2 cup shredded coconut flakes
• 1/4 tsp ground sage
• 1/4 tsp ground cinnamon
• 1 1/2 cup Campbell tomato soup, concentrate
• 1/2 tsp salt
• 1/2 tsp granulated garlic powder
• 1/3 cup sweetener, your favorite

1. Preheat oven 400 Fahrenheit.
2. Peel and cube the eggplant.
3. Salt and garlic it.
4. Spray the pan with nonstick spray.
5. Add eggplant.
6. Cover with pumpkin.
7. Sprinkle sage and cinnamon.
8. Then coconut flakes.
9. Add tomato soup.
10. Add sweetener Add the walnuts.
11. Bake 40-45 minutes.
12. Let sit 5 minutes.
13. Serve hope you enjoy!
14. Thank you to hollyannmissfagre for finding a mistake and I am sorry about putting a time on it.

pumpkin, eggplant, walnuts, shredded coconut flakes, ground sage, ground cinnamon, tomato soup, salt, garlic powder

Taken from cookpad.com/us/recipes/347710-eggplant-pumpkin-casserole (may not work)