Cut eggplant into 3/4-inch cubes (should have about 5 cups). In a large saucepan, cook eggplant, covered, in enough boiling lightly salted water to cover for 5 to 7 minutes or till tender; drain in a colander. Transfer eggplant to a greased 2-quart square baking dish.
In same saucepan, melt 2 tablespoons butter over medium heat. Add onion and green pepper. Cook till vegetables are tender, stirring frequently. Add tomatoes. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or till most of the liquid is evaporated. Remove from heat. In a medium bowl, combine flour, brown sugar, salt, black pepper and cloves; gradually stir in tomato mixture. Spoon atop eggplant.
In another medium bowl, combine bread crumbs, Parmesan cheese, and 1/4 cup melted butter; toss to coat. Sprinkle over the tomato mixture.
Bake, uncovered, in a 350 degree F oven for 20 to 25 minutes or till edges are bubbly.