Eggplant Casserole - cooking recipe

Ingredients

1 medium to large eggplant
3 Tbsp. margarine or butter, melted
3 Tbsp. flour
2 c. canned tomatoes
1 green pepper, chopped
1 onion, chopped
1 c. cheese, grated
1 Tbsp. brown sugar
salt and pepper to taste

Preparation

Peel, dice and cook eggplant for 10 minutes in salted water. Drain eggplant.
Blend flour and margarine together in a separate bowl.
Cook tomatoes, green pepper and onion in a saucepan until tender, approximately 10 minutes.
Add butter and flour mixture to tomato mixture, stirring slowly.
Cook until it thickens.
Place one layer of eggplant in baking dish, then one layer of tomato mixture and then sprinkle with cheese.
Repeat layers, ending with cheese.
Bake at 350\u00b0 for 45 minutes to 1 hour.