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Lebaneese eggplant

Yield: 4 Servings

Ingredients:

• 1 Medium eggplant -peel & dice
• 1/2 c Shopped onion
• 1 Clove of garlic
• 1/2 c Sliced mushroom
• 1/4 c Olive oil
• 1 tb All purpose flour
• 1 cn Tomatoes (drained) 16 oz.
• 1/2 ts Salt
• 1/2 ts Brown sugar
• 1/4 ts Dried whole basil
• 1/8 ts Pepper
• 2 tb Grated Parmesean cheese

Instructions:

Cook eggplant in boiling water (salted) 8-10 min. drain well. Saute onion garlic mushrooms in olive oil. Add flour stir until smooth. Add tomatoes and other ingredients. Bring to a boil. Remove from heat. Layer in lightly grease 1 qt. casserole top with Parmeasan cheese. Bake at 375 degree for 25 minutes.

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