|Salted boiling water||2 Cup (32 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Onions||4 Large, sliced|
|Garlic||2 Clove (10 gm), chopped|
|Green pepper||1 , chopped|
|Powdered cloves||1⁄8 Teaspoon|
|Buttered bread crumbs||1⁄4 Cup (4 tbs)|
|Tomatoes||4 Large, peeled and chopped|
Heat oven to 275.
Peel the eggplant and cut in 1" slices.
Cover with boiling water and simmer 10 minutes.
Drain well on paper towels.
Melt the butter, add onions and garlic and saute until lightly browned.
Remove stems from mushrooms (reserve for another use).
Add mushroom caps to onions and garlic and cook, stirring, for 5 minutes.
Add balance of ingredients and simmer 10 minutes.
Using a 2-quart buttered casserole, alternate layers of eggplant and sauce.
Cover with crumbs and bake 1 1/2 hours.