Eggplant Pie

1/4 cup chopped green pepper
1/4 cup chopped onion
1/4 cup butter or margarine
1 can (8 ounces) tomato sauce
1/2 teaspoon salt
3 cups sliced and quartered eggplant
2 cups shredded cheddar cheese
1 unbaked pastry pie shell

Sauté green peppers and onion in butter until tender. Blend in tomato sauce and salt. Bring to boil. Add eggplant. Cook, stirring occasionally (covered) 10 minutes. Until eggplant is almost tender.

Place eggplant mixture in unbaked pastry pie shell. Top with half of cheese. Add remainder of cheese over top. Bake at 400 degrees for 30 to 35 minutes. Let stand 10 minutes. Before cutting wedges and serving. May be prepared ahead and refrigerated then baked at 400 for 45 minutes.

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