Great eggplant Recipe

Eggplant Creole (version III)

1 large eggplant
2 tablespoons flour
2 tablespoons butter
1 (15 ounce) can tomatoes chopped
1 can water
1 clove
2 bay leaves
1 bell pepper, chopped
1 onion, chopped
1 teaspoon salt
1/2 cup grated cheese
1/2 cup bread crumbs
Preheat oven to 350 degrees.

Cut eggplant in cubes; cook in boiling water for 8 minutes; drain.

Place butter and flour in skillet; when blended, add tomatoes and water; stir until smooth. Add clove, bay leaves, bell pepper, onion and salt.

When sauce thickens, fold in eggplant and sprinkle with cheese and bread crumbs.

Bake for 1/2 hour at 350 degrees.
Takes about half an hour max