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Boiled Eggplant

Peel the eggplants, cut them into moderate-sized pieces, put them into a saucepan of boiling water with a lump of salt, a pinch of parsley, and an onion stuck with two or three cloves, and boil them until tender. Prepare the following sauce: Put one ounce of butter into a small stewpan with one-third tablespoonful of flour, and mix it over the fire; then stir in a small bottle of tomato sauce, and keep on stirring until boiling, seasoning to taste with salt and pepper. When cooked, drain the eggplant, place them on a hot vegetable dish, pour the sauce over, and serve while very hot.