Vegetarian Eggplant Dressing with a Cheesy Twist

Ingredients

• 1 small to medium eggplant,
• 2 tablespoons butter
• ½ cup onions, chopped
• ½ cup celery, chopped
• ¼ cup red pepper, chopped
• 1 teaspoon garlic, minced
• 4 ounce button or portobello mushrooms, sliced
• 1 teaspoon ground sage
• 1 tablespoon unbleached all-purpose flour
• 1 cup low-fat milk
• 1 4-oz can can chopped green chiles
• 1 cup corn, fresh or frozen
• 1½ cups stale cornbread, crumbled
• ½ teaspoon salt
• Freshly ground black pepper
• 2 oz Cheddar cheese, shredded