1 eggplant
1 1/4 tsp. salt
2 tbsp. butter
2 tbsp. flour
1 (28 oz.) can tomatoes, undrained
1/2 c. chopped onion
1/2 c. chopped green pepper
2 tbsp. firmly packed brown sugar
1/4 tsp. pepper
1/4 c. buttered bread crumbs

Pare and cut eggplant into cubes. Sprinkle with 1 teaspoon salt. Let stand 15 minutes. Rinse and drain eggplant. Cook in boiling water 10 minutes; drain. Put into a 1 1/2 quart casserole.

Melt butter in a saucepan. Stir in flour. Gradually add tomatoes and liquid, stirring until thickened. Add onion, green pepper, brown sugar, pepper, and the remaining 1/4 teaspoon salt. Pour over eggplant. Bake, covered, at 350 degrees for 15 minutes. Remove cover; sprinkle with bread crumbs. Bake an additional 5 minutes, or until heated through. 4 to 6 servings.