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

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

shoepie August 08, 2014

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!

cookiemama65 August 22, 2013