1 medium eggplant
3 tbsp. butter
3 tbsp. flour
2 c. tomatoes (fresh or canned)
1 green pepper
1 onion
1 tsp. salt
1 tbsp. brown sugar
1 bay leaf
2 cloves
bread crumbs (for top)

Cube eggplant and put in pot with water to cover. Cook for 10 minutes. Drain and place in greased baking dish.

In saucepan, melt butter. Blend in flour. Add chopped onion, green pepper and tomatoes. Add all seasonings and cook about 5 minutes. Pour this mixture over eggplant cubes in baking dish and mix slightly.

Cover with bread crumbs and dot with butter.

Bake at 350°F for 30 minutes.