1 eggplant
1 green pepper
1 can tomatoes
1 tbsp. onion, grated
1/4 c. bacon fat
2 tbsp. flour
1 tbsp. sugar
Salt and pepper

Boil cubed eggplant and diced peppers in salted water for 5 minutes. Melt bacon fat, blend flour gradually into it; stir in juice of strained tomatoes to form paste; add onion, sugar, seasonings. When thickened, add strained eggplant, peppers and tomatoes. Simmer 5 minutes. Put in casserole. Bake at 400 degrees for 1/2 hour or until brown. Bread crumbs or bacon strips may be used on top.