- Cooking Time: 30
- Servings: 6-8
- Preparation Time: 30
- 1 eggplant, peeled, cubed and soaked in water for at least one hour.
- 1 large green bell pepper, chopped
- 1 large onion, chopped
- 1 tsp. olive oil
- 3 large ripe tomatoes
- 3 T. butter
- 3 T. flour
- 1/8 tsp. ground cloves
- 1 Tablespoon brown sugar
- 1/2 bay leaf
- 1 tsp. salt (may omit if desired)
- dash ground pepper
- optional topping: italian bread crumbs and shredded cheddar cheese
Boil eggplant, green peppers for 10 mins in saucepan. Drain and place in casserole dish.
Saute onions in a little olive oil. Add to eggplant mixture.
Add chopped tomatoes and its juice to eggplant mixture.
In saucepan, melt butter or margarine, add flour and stir. Add cloves, brown sugar, bay leaf, salt and pepper. Stir into casserole dish and mix well.
Can top with bread crumbs and shredded cheddar cheese as desired.
Bake 375 degrees F. for 30 minutes or until bubbling.