1 medium eggplant, peeled and diced
1/2 tsp. salt
1/2 c. butter, divided
1 medium onion, chopped
1 medium green pepper, chopped
1 tbsp. brown sugar
1 tsp. salt
2 tbsp. flour
1 (1 lb.) can tomatoes, cut up (with liquid)
1 c. cornbread crumbs
Grated yellow cheese

Cook eggplant in a small amount of water with 1/2 teaspoon salt, 8-10 minutes until tender; drain well. In saucepan, melt half the butter and saute onion and green pepper. Add remaining butter and melt. Add sugar, salt, and flour, stirring to blend. Add tomatoes. Cook, stirring, 5 minutes. Add cornbread crumbs and eggplant; mix. Pour into greased 1 1/2 quart casserole and bake in 350 degree oven 15 minutes. Top with cheese and bake 10-15 minutes longer. Serves 4-6.