• Cooking Time: 30
  • Servings: 6-8
  • Preparation Time: 30


Great as a side dish or as a filling for a crepes.


  • 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.

Categories: Casserole  Egg-Free  Vegetarian 

Author Credit: newspaper unknown

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