Eggplant Quiche - cooking recipe

Ingredients

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

Preparation

Partially bake crusts in preheated 450\u00b0 oven for 6 minutes. Cook eggplant covered in boiling, salted water for 8 to 10 minutes; drain well.
Cook onion and pepper in butter until tender.
Blend in flour, soup, salt, sugar, oregano and black pepper.
Heat until bubbly.
Remove from heat; stir into beaten eggs.
Fold in tomato, cheese and eggplant.
Pour into pie shells; top with Parmesan cheese (sprinkle on top).
Bake for 30 minutes at 350\u00b0.