Eggplant Creole - cooking recipe

Ingredients

1 medium eggplant, diced
2 Tbsp. butter
3 Tbsp. flour
3 large tomatoes or 2 c. canned tomatoes, chopped fine (remove some of seeds)
1 small green pepper
1 small onion
1 tsp. salt
2 Tbsp. brown sugar
1/2 bay leaf
1 tsp. ground cloves
bread crumbs

Preparation

Cook diced eggplant in salted water for 10 minutes.
Drain and place in greased baking dish.
Melt butter; stir flour into butter.
Add tomatoes and chopped fine pepper and onion.
Add salt, sugar, bay leaf and ground cloves.
Cook mixture 5 minutes and pour over eggplant.
Cover with bread crumbs.
Cook at 350\u00b0 for 30 minutes.