| EGGPLANT CREOLE |
1 large eggplant
2 Tbsp flour
2 Tbsp butter
1 15 oz can of tomato sauce, or make
your own ahead of time, boiling
tomatoes, slipping off skins, then
simmering with sugar and salt
1 clove
2 bay leaves
1 bell pepper, chopped
1 onion, chopped
½ cup grated cheese
½ cup bread crumbs
Salt to taste
Preheat oven to 350°. Cube eggplant, boil 8 minutes, drain. Place
butter and flour in medium heat skillet, stir; when blended, add
tomato sauce and 15 oz 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. Pour into casserole dish and
bake for ½ hour at 350°.
From www.aubergines.org