1 sm. eggplant, peeled and chopped (4 c.)
1/2 c. chopped onion
1/2 c. chopped green pepper
2 tbsp. butter
1 tbsp. flour
Pastry for 2 crust 9 inch pie
1 (10 oz.) can cream of chicken soup
1 tsp. sugar
1/4 tsp. salt
1/8 tsp. oregano
3 eggs
1 tomato, peeled and chopped
1 c. shredded cheese

Fit pastry into 9 inch pie plate. Trim and flute edges. Partially bake pastry and cut outs shaped like triangles or pieces of pie at 450 degrees for 8 minutes. Cook eggplant in water until tender 8-10 minutes. Drain well. Cook onion and green pepper in butter until tender. Blend in flour, stir in soup, sugar, salt, oregano and pepper. Heat and stir until bubbly. Remove from heat.

Beat eggs. Stir half of hot mixture into eggs. Return all to saucepan. Fold tomatoes, cheese and eggplant. Turn into pie crust. Top with cut outs. Bake at 350 degrees for 30-35 minutes. Serves 6.