1 med. eggplant, peeled & diced
1 c. boiling water
1 tsp. salt
1 onion, diced
1 green pepper, minced
3 tbsp. flour
2 c. tomatoes
1 tbsp. brown sugar
1/4 bay leaf, crushed
1/8 tsp. ground cloves
Bread crumbs

Grease casserole; cook eggplant, covered, in boiling water and 1/2 teaspoon salt for about 10 minutes; drain and put in casserole. Saute onion and pepper. Add flour and blend to make a paste. Add tomatoes, 1/2 teaspoon salt, other ingredients; stir and simmer 5 minutes. Mix in with eggplant. Sprinkle crumbs on top and bake about 30 minutes at 350 degrees.