1 med. eggplant, peeled and diced
4 tbsp. butter, divided
3 tbsp. flour
3 lg. tomatoes, peeled and chopped
1 sm. chopped green pepper
1 sm. chopped onion
1 tbsp. brown sugar
1 tsp. salt
2 cloves chopped garlic
1/2 bay leaf
1/2 c. dry bread crumbs

Cook eggplant 10 minutes in boiling salted water. Drain well; place in greased casserole dish.

Melt 3 tablespoons butter in large skillet; add flour and stir until blended. Add tomatoes, pepper, onion, sugar, salt, garlic cloves and bay leaf to skillet. Cook uncovered for 5 minutes, stirring occasionally. Pour contents over eggplant. Sprinkle with bread crumbs; dot remaining butter. Bake at 350 degrees for 30 minutes.