Eggplant, Corn, and Tomato Pie

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

• Ready In: 45 mins
• Serves: 12
• Yields: 12

Ingredients

• 1  large eggplant, peeled and cubed
• 1 (14 1/2ounce) can  golden  sweet corn, drained
• 1 (14 1/2ounce) 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

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.