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.