Eggplant, Corn, And Tomato Pie - cooking recipe

Ingredients

1 large eggplant, peeled and cubed
1 (14 1/2 ounce) can golden sweet corn, drained
1 (14 1/2 ounce) can stewed sliced tomatoes, drained
1 medium onion, chopped
1/2 cup green bell pepper, chopped
2 garlic cloves, minced
3 tablespoons butter
1 cup italian-style seasoned breadcrumbs
1 cup cheddar cheese, shredded
2 eggs
2 teaspoons italian seasoning
1 teaspoon crushed red pepper flakes
salt

Preparation

Boil eggplant cubes until soft, about 20 minutes. Drain in colander. In a skillet, melt butter and saute onion, pepper, and garlic. Add seasonings.
Mix everything in a large bowl and pour into a buttered 8\"x12\" baking dish. Bake at 350 until browned and set, about 25 minutes.