Ingredients
1 medium eggplant (cubed)
1 medium green pepper (chopped)
1 large onion (chopped)
3 large tomatoes (chopped)
3 tablespoons butter
3 tablespoons flour (sprouted flour, if you have it)
1 bay leaf
1 1/2 teaspoons salt
1 teaspoon ground cloves
1 tablespoon brown sugar
Note
Adapted from The Joy of Cooking's "Eggplant Creole"
Directions
Boil cubed eggplant for 10 minutes until slightly soft, set aside to drain well
Melt butter in large saucepan, add flour and whisk until mixed
Cook for 3 minutes
Add all remaining ingredients and cook until mixture is well combined and slightly thickened
Put eggplant in buttered casserole dish, pour vegetable mixture over top
Sprinkle with Parmesan cheese and breadcrumbs (optional)
Serve with rice or quinoa and salad