Eggplant Creole

• 1 medium eggplant
• 3 Tbsp. butter
• 3 Tbsp. flour
• 3 large tomatoes, peeled and chopped
• 1 medium green pepper, seeded and chopped
• 1 medium chopped onion
• 1 Tbsp. brown sugar
• 1 tsp. salt
• 2 whole cloves
• 1 small bay leaf
• 3/4 c. buttered bread crumbs
• 1/4 c. grated Parmesan cheese

1. Peel and dice eggplant.
2. Cook 10 minutes in boiling salted water.
3. Drain and place in bottom of greased 2-quart casserole. In saucepan, melt butter; add flour and cook until bubbly.
4. Add tomatoes, green pepper, onion, brown sugar, salt, bay leaf and cloves.
5. Cook mixture over low heat 5 to 7 minutes until thick. Spread mixture over eggplant; top with bread crumbs and cheese. Bake at 350u0b0 for 30 minutes.

eggplant, butter, flour, tomatoes, green pepper, onion, brown sugar, salt, cloves, bay leaf, buttered bread crumbs, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=405779 (may not work)