Aubergines in Creole Sauce

Description
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Ingredients

 * 2 	med 	aubergines, sliced
 * sunflower oil for frying
 * 3 	tbsp 	Fried breadcrumbs
 * CREOLE SAUCE
 * 40 	grams 	butter
 * -OR sunflower margarine
 * 1/2 		green pepper
 * - deseeded and chopped
 * 1/2 		Onion, chopped
 * 1 		garlic clove, crushed
 * 400 	grams 	Canned tomatoes
 * - finely chopped
 * 1 		bay leaf
 * 1 		Pinch cloves
 * 1 		Pinch salt
 * 1 		Pinch pepper
 * 1 		Pinch chilli powder
 * 1 		Pinch Sugar

Directions
1 	Serves 2-3 browned slices of aubergine, sprinkled with breadcrumbs and baked until golden are served with an exotic, spiced tomato sauce.

2 	Lovely with a crisp salad and some noodles or rice.

3 	Fry the sliced aubergines briskly in the olive oil for 2–3 minutes on each side.

4 	Cook a few slices at a time.

5 	When all the aubergine slices are cooked, return them to the pan.

6 	Mix the Shallots, garlic, parsley and breadcrumbs together.

7 	Sprinkle this mixture over the aubergines, season and cook over a low heat for a further 10 minutes.