Eggplant, Corn, and Tomato Pie

Total Time
45mins
Prep 20 mins
Cook 25 mins

Delicious as a vegetarian meal in itself, or as a side dish.

Ingredients Nutrition

Directions

  1. Boil eggplant cubes until soft, about 20 minutes. Drain in colander. In a skillet, melt butter and saute onion, pepper, and garlic. Add seasonings.
  2. 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.
Most Helpful

5 5

Great recipe for the season. I made it as written except I used pepper jack cheese. Everyone liked it.

5 5

I made this item tonight for dinner. I embellished it a little. I deleted the eggs, and added zucchini. I also switched-out the cheddar cheese for mozzarella, as I can do part-skim milk cheese, which is lower in calories. Also, I used chile peppers, as I did not have any bell peppers. I didn't have Italian Seasoning, so I used oregano, basil, thyme, marjoram and rosemary. I cooked the zucchini slightly, with the onions and peppers. This is a very good dish. Super quick to make, very tasty, and you can virtually use up any Mediterranean vegetables you have. Great summer recipe, as all the vegetables come into season!