EGGPLANT QUICHE is sho’nuf comfort food

4 cups eggplant, pared and cubed, 1/2 cup hot breakfast sausage, cooked and crumbled, 1/2 cup green bell pepper, chopped, 1 cup white onions, chopped, 4 tablespoons self-rising flour, 1 (10 1/2 oz.) cream of chicken soup, 3 tablespoons butter, 1/2 tablespoon avocado oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/8 teaspoon Italian seasoning, 1 cup sharp cheddar cheese, grated, 1/2cup feta cheese, crumbled, 4 eggs, beaten, 2 Roma tomatoes, peeled and chopped.

Get out a large pot, add the eggplant.  Cover the eggplant with water and 1 tablespoon of salt.  Bring to a boil and cook for 10 minutes, drain and set aside.   Get out a skillet, add butter and oil.  When the butter melts add the sausage and cook until there is no pink, add the onions, and bell pepper cook for 3 minutes.  Add the flour, soup, Italian seasoning, salt, and pepper.  Cook until the mixture starts to bubble.  Remove from the heat, add the eggplant, tomatoes cheese and eggs, mix well.  Fill the muffin tins with the mixture 3/4 full.  Bake for 25 minutes at 350 degrees. Remove from the oven, sprinkle with grated Parmesan cheese, return to the oven and bake until the cheese melts.  Remove from the oven and serve.