Late Summer Vegetable Casserole

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