1 med. eggplant
1 onion
1 pepper
2 c. tomatoes
3 tbsp. butter
3 tbsp. flour
1 tbsp. brown sugar
Extra sharp Cracker Barrel grated cheese
Bread crumbs
Salt

Peel, dice, and cook eggplant for 10 minutes in salt water. Drain. Put butter and flour in saucepan. Add diced onion and pepper and cook until soft. Add tomatoes and cook 8 minutes. Add salt to taste and brown sugar. Add eggplant and mix well. Pour into greased casserole, cover with grated cheese and bread crumbs. Bake 40 minutes at 350 degrees.

We make up several casseroles in the summer to put in the freezer.