EGGPLANT, CORN, AND TOMATO PIE
Make and share this Eggplant, Corn, and Tomato Pie recipe from Food.com.
Provided by La Dilettante
Categories Vegetable
Time 45m
Yield 12 , 12 serving(s)
Number Of Ingredients 13
Steps:
- Boil eggplant cubes until soft, about 20 minutes. Drain in colander. In a skillet, melt butter and saute onion, pepper, and garlic. Add seasonings.
- 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.
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Dawood jaan
[email protected]I've made this pie several times and it's always a crowd-pleaser. It's a great way to use up summer vegetables.
Noor rizwan
[email protected]This pie was beautiful! I took it to a potluck and it was the first dish to go.
Mshah Mshah
[email protected]I love that this recipe is so versatile. I was able to use up some leftover vegetables that I had in my fridge.
Valarie Bage
[email protected]This is a great recipe for a quick and easy weeknight meal. I was able to get it on the table in under an hour.
Micheal Hasib
[email protected]I've never been a huge fan of eggplant, but this pie changed my mind. The eggplant was tender and flavorful, and the corn and tomatoes added a nice sweetness.
Jaxen Satterley
[email protected]This dish was a hit at my dinner party! The combination of eggplant, corn, and tomato is so flavorful and satisfying. I especially loved the crispy parmesan crust.