3 c. eggplant, pared and cubed
1/2 c. onion, chopped
1/4 c. green pepper, chopped
2 tbsp. butter
1 tbsp. flour
1 tsp. sugar
1/4 tsp. salt
1 can condensed Cream of Chicken soup
3 eggs, beaten
1 tomato, peeled and chopped
1 c. cheese, shredded

Partially bake pie crust in 400 degree oven for eight minutes. Cook eggplant in salted water for 8 to 10 minutes, drain well. Cook onions and green peppers in butter until tender, blend in flour, stir in soup, sugar and salt. Heat and stir until simmering. Stir eggs into a small amount of hot mixture and return all together. Remove from heat. Fold in tomato, cheese and eggplant. Turn into partially baked pie shell. Bake in 350 degree oven for 30 to 35 minutes.