1 med. eggplant
1 can stewed tomatoes
2 tbsp. butter
2 tbsp. flour
Pinch cloves
1 tbsp. brown sugar
Bread crumbs
Cheese (grated)

Peel, dice, and cook the eggplant for 10 minutes in salted water. Drain and put in casserole. Heat tomatoes. Mix butter and flour to paste, and add to tomatoes. Stir to thicken. Add cloves and brown sugar to tomatoes. Pour tomato mixture over eggplant. Top with crumbs and grated cheese. Bake at 350 degrees for 30 minutes.