Eggplant Creole

Recipe Description

Recipe Ingredients

Peel and dice one medium eggplant. Cook in boiling water 10 minutes and 
drain. Place cooked eggplant in a greased baking dish. Melt 3 tablespoons 
margarine and blend in 3 tablespoons flour. Add to flour mixture:
3 large tomatoes or 2 cups canned, chopped and peeled
1 small green pepper, chopped
1 small onion, chopped
1 teaspoon salt
1 tablespoon brown sugar
½ bay leaf
2 whole cloves

Instructions

Cook these ingredients for 5 minutes and pour over the eggplant. Cover the top with bread crumbs dotted lightly with margarine or grated cheese. Bake eggplant in a moderate oven, 350°, for about 30 minutes.