1 sm. eggplant (about 4 c.)
1/2 c. chopped onion
1/4 c. green pepper, chopped
1 tbsp. flour
1 can cream of chicken soup
1 tsp. sugar
1/4 tsp. salt
Dash of pepper
1/8 tsp. oregano
3 beaten eggs
1 tomato, chopped
1 c. shredded cheese

Add everything together and put in 2 (9 inch) unbaked pie crusts. Bake at 425 degrees for 8 to 10 minutes.

Note: Cook eggplant in salt water until tender and drain.