Preheat oven to 350 degrees.
Heat oil in large Dutch oven over medium-high heat. Add onion, reduce heat to medium-low. Cover and cook 15 minutes or until golden brown, stirring occasionaly. Add eggplant and next 6 ingredients; cover and cook 15 minutes or until tender. Increase heat and add tomatoes; cook, uncovered 15 minutes or until liquid almost evaporates, stirring occasionally. Cool slightly.
Combine milk, 1/2 cup cheese, and eggs in a large bowl. stirring with a whisk. Stir in eggplant mixture. Add bread and stir. Let stand 10 minutes. spoon mixture into t 4-quart baking dish or 2 (2-quart) dishes coated with cooking spray. Sprinkle pudding with the remaining 1 cup cheese. Bake at 350 degrees for 45 minutes to an hour or until pudding is set and llightly browned. Yield: 12 servings. (Adapted from Cooking Light)