Aubergine Quiche Recipe

• 1 sm Aubergine, pared & cubed (about 4 c.)
• 1/2 c. Minced bell pepper
• 3/4 c. Minced onion
• 4 Tbsp. Butter
• 1 1/2 Tbsp. Flour
• 1 can (10 1/2 ounce) cream of chicken soup
• 1 tsp Sugar
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1/8 tsp Oregano
• 1 c. Grated sharp cheddar cheese
• 4 x Large eggs, beaten
• 1 x Tomato, peeled & minced
• 2 x Frzn pie crusts Parmesan cheese

1. Partially bake crusts in preheated 450* oven for 6 minutes.
2. Cook aubergine covered in boiling salted water for 8-10 minutes; drain well.
3. Cook onion and pepper in butter till tender.
4. Blend in flour, soup, salt, sugar, oregano and black pepper.
5. Heat till bubbly.
6. Remove from heat.
7. Stir in beaten Large eggs.
8. Mix in tomato, cheese and aubergine.
9. Pour into pie shells.
10. Top with Parmesan cheese; bake for 30 minutes.
11. at 350*.
12. Freezes well.

aubergine, bell pepper, onion, butter, flour, cream of chicken soup, sugar, salt, black pepper, oregano, cheddar cheese, eggs, tomato, parmesan cheese

Taken from cookeatshare.com/recipes/aubergine-quiche-71687 (may not work)