1 med. eggplant
3 tbsp. butter
3 tbsp. flour
3 lg. tomatoes
1 med. green pepper
1 tbsp. sugar
2 whole cloves
1/2 bay leaf
1 tsp. salt

Peel and dice eggplant. Cook in boiling water 10 minutes, drain and put in buttered baking dish. Melt butter, blend in flour. Add chopped tomatoes, onion, green pepper, bay leaf and cloves. Cook 5 minutes. Pour over eggplant, cover with bread crumbs and dot with butter. Bake at 350 degrees for 30 minutes.