Eggplant Creole - cooking recipe

Ingredients

1 medium eggplant, cut into dices
3 large tomatoes or 2 c. chopped canned tomatoes
2 Tbsp. melted butter
3 Tbsp. flour
1 green pepper, chopped
1 small onion, chopped
1 tsp. salt

Preparation

Peel and cube eggplant.
Cook eggplant for 10 minutes in boiling water; drain.
Place in greased casserole.
Add flour to butter and stir until blended.
Add tomatoes, green pepper and onion to butter mixture with salt.
Cook ingredients 5 minutes, stirring until thickened.
Pour over eggplant.
Cover with bread crumbs.
Dot lightly with butter.
Bake at 350\u00b0 for 30 minutes.