1 lg. eggplant
Pam
1 onion, chopped
1 green pepper, chopped
3 tbsp. flour
1 tsp. salt
3 lg. tomatoes or 3 c. canned tomatoes
1-2 bay leaves, optional
1 c. buttered crumbs

Cut eggplant in 1 inch slices and then 1 inch cubes. Cook in small amount of water until tender. Drain and put into an oiled baking dish. Saute onion and green pepper in Pam. Sprinkle flour and salt over this and stir until blended. Add tomatoes and bay leaf. Stir gently and cook 5-10 minutes. Remove bay leaf and pour over eggplant. Cover with bread crumbs and bake at 350 degrees for 20-30 minutes.