4 c. eggplant, pared & cubed
1/2 c. chopped onion
1/4 c. chopped green pepper
2 tbsp. butter
1 tbsp. flour
1 can condensed cream of chicken soup
1 tsp. sugar
1/2 tsp. salt
1/8 tsp. crushed oregano
Dash of pepper
3 beaten eggs
1 tomato, peeled & chopped
1 c. (4 oz.) shredded sharp cheddar cheese

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