Tomato Eggplant Bread Pudding

Ingredients:

• 1 eggplant (about 1 1/2 pounds), peeled and cut into 1-inch cubes
• 1 1/2 tablespoons olive oil
• 1 large onion, sliced
• 1 tablespoon all purpose flour
• 1 tablespoon light brown sugar
• 1 (14.5 ounce) can whole tomatoes
• 2 tablespoons chopped fresh basil or 1/2 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 cup butter
• 3 slices several-day-old white bread, cubed
• 1/2 cup shredded Monterey Jack cheese

Directions:

1. Grease 9 by 13-inch baking dish; set aside. Preheat oven to 350ºF.
2. Cook eggplant cubes in boiling, salted water until tender, about 4 minutes. Drain and set aside. Heat olive oil in a large skillet and sauté onion until soft, but do not brown. Add flour and let bubble for 1 minute, stirring vigorously. Stir in sugar, tomatoes, basil, and salt. Simmer 1 or 2 minutes until thickened. Add eggplant cubes and return to a boil. Set aside.
3. In separate skillet, melt butter. Add bread cubes and toss to coat well. Then, sprinkle with cheese and toss again. Transfer to prepared baking dish. Pour tomato-eggplant mixture over. Bake in preheated oven at 350º F for 30 minutes, until hot and bubbly clear through. Serve piping hot.