1 med. eggplant, peeled and diced
3 tbsp. butter
3 tbsp. flour
1 sm. onion, chopped
1 sm. green pepper, chopped
1/4 tsp. hot pepper sauce (optional)
2 c. canned tomatoes
1 tsp. salt
1 tbsp. sugar
Pepper to taste
Bread crumbs

Boil eggplant for 10 minutes in salted water. Drain. Melt 2 tablespoons butter, stir in flour. Add onions, peppers, tomatoes, salt, sugar and pepper. Cook 5 minutes. Add eggplant, mix gently. Place in casserole dish and cover with bread crumbs and dot with butter. Bake at 350 degrees for 35 to 40 minutes. Yield: 4 to 6 servings.