Eggplant Casserole

Ingredients:
- 1 medium eggplant
- 3 Tbsp. butter
- 3 Tbsp. flour
- 2 canned or fresh tomatoes
- 1 small onion
- 1 small green pepper
- 1 Tbsp. brown sugar
- 1 bay leaf
- 2 cloves
- bread crumbs
- grated cheese

Directions:
- Peel and dice eggplant.
- Cook for 10 minutes in boiling water. Drain in a colander.
- Place in a greased baking dish.
- Melt 3 tablespoons butter; stir in 3 tablespoons flour.
- Add tomatoes, then chopped onion and pepper.
- Add 1 tablespoon sugar, bay leaf and cloves; cook 5 minutes.
- Pour over eggplant.
- Cover with bread crumbs; add grated cheese on top.
- Bake at 350° for 30 minutes.