Baked Eggplant Casserole

I found this on cooks.com. It is not the standard eggplant casserole. It is quiche like. Cooking time includes cooking the eggplant, and the green pepper and onion mixture. This makes a large casserole. I modified it to my family's tastes. I could not list the pizza seasonings blend I used in place of the dried oregano. It is a mixture of oregano, basil, thyme, rosemary, marjoram and garlic. I used it in place of the dried oregano and used 1 tsp verses the 1/8 tsp.

• Ready In: 45 mins
• Serves: 6-8

Ingredients

• 4  cups eggplants, pared and cubed
• 1⁄2 cup onion, chopped
• 1⁄4 cup green pepper, chopped
• 2  tablespoons butter
• 1  tablespoon flour
• 1 (10 3/4ounce) can  condensed cream of chicken soup
• 1  teaspoon sugar
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon oregano, dried
• 1⁄4 teaspoon black pepper
• 3  eggs, beaten
• 1  large tomatoes, peeled and chopped
• 2  cups sharp cheddar cheese, shredded

Directions

1. Cook eggplant, covered, in salted water, until just tender.
2. Drain well.
3. In saucepan, cook onions and green pepper with butter until just tender.
4. Blend in flour. Stir in soup and seasonings.
5. Heat and stir until bubbly.
6. Remove from heat.
7. Stir about half the mixture into beaten eggs.
8. Return to saucepan.
9. Fold in tomatoes, cheese and eggplant.
10. Bake in buttered casserole at 350 degrees for 35 minutes.