Baked Eggplant - cooking recipe

Ingredients

1 medium to large eggplant, peeled and diced
1/2 c. margarine
1 small onion, chopped
1 small green pepper
1 Tbsp. brown sugar
1 tsp. salt
2 Tbsp. flour
1 lb. canned tomatoes
1 c. corn bread crumbs
grated yellow cheese

Preparation

Cook eggplant in small amount of salted water.
Drain well. In saucepan, melt 1/2 cup margarine and saute onions and green peppers.
Add sugar, salt and flour, stirring to blend.
Add tomatoes.
Cook, stirring, 5 minutes.
Add eggplant and cornbread. Pour into greased 1 1/2-quart casserole.
Bake at 350\u00b0 for 15 minutes.
Top with cheese and bake 15 minutes longer.