|Boiling salted water||1 Cup (16 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Onions||4 Large, peeled and sliced|
|Garlic||2 Clove (10 gm), finely chopped|
|Fresh mushrooms||3⁄4 Pound|
|Tomatoes||4 Large, peeled and chopped|
|Green peppers||2 , seeded and cut in strips|
|Freshly ground black pepper||1 Teaspoon|
|Powdered cloves||1⁄8 Teaspoon|
|Buttered bread crumbs||1⁄4 Cup (4 tbs)|
1. Preheat oven to slow (275° F.).
2. Peel the eggplant and cut into one-inch-thick slices. Cover with boiling salted water and simmer ten minutes. Drain well.
3. Melt the butter, add the onions and garlic and saute until lightly browned. Remove stems from the mushrooms and reserve for another use. Add mushroom caps to the onions and garlic and cook, stirring, an additional five minutes. Add the tomatoes, green peppers, salt, pepper, herbs and spices and simmer ten minutes.
4. Place alternating layers of eggplant and sauce in a buttered two-quart casserole. Cover with buttered crumbs and bake one and one-half hours.