Eggplant Creole - cooking recipe

Ingredients

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

Preparation

Peel and dice eggplant.
Cook 10 minutes in boiling salted water.
Drain and place in bottom of greased 2-quart casserole. In saucepan, melt butter; add flour and cook until bubbly.
Add tomatoes, green pepper, onion, brown sugar, salt, bay leaf and cloves.
Cook mixture over low heat 5 to 7 minutes until thick. Spread mixture over eggplant; top with bread crumbs and cheese. Bake at 350\u00b0 for 30 minutes.