1 med. eggplant
2 tbsp. butter
3 tbsp. flour
3 tomatoes
Bread crumbs
Butter
1 sm. green pepper
1 chopped onion
1 tsp. salt
1 tbsp. brown sugar

Peel cube and boil eggplant in salt water for 10 minutes. Melt butter. Add flour and stir until blended. Chop tomatoes and add to butter mixture with onion, green pepper, salt and sugar. Cook for 5 minutes, stir constantly.

Drain eggplant and nut in greased baking dish. Pour tomato mixture over it. Cover top with brown sugar and dot with butter. Bake at 350 degrees for 30 minutes. Serves 4-6.