Cheesy Eggplant Pie - cooking recipe

Ingredients

crust for 2 (9-inch) pies
1 eggplant, peeled and cubed
1/2 c. chopped onion
1/4 green pepper, chopped
2 Tbsp. butter
1 Tbsp. flour
1 can cream of chicken soup
1 tsp. sugar
1/4 tsp. salt
pepper
1/8 tsp. oregano
3 beaten eggs
1 tomato, chopped
1 c. shredded cheese

Preparation

Make pie crusts; bake at 450\u00b0.
Partially cook eggplant in salt water.
Drain.
Cook onion and green pepper in butter.
Blend in flour.
Stir in soup, oregano and pepper.
Heat, while stirring, until bubbly.
Stir 1/2 of mixture in beaten eggs, then return all to saucepan.
Fold in tomato, cheese and eggplant. Pour into crusts and arrange crust cuts on top.
Bake at 350\u00b0 for 30 to 35 minutes.