Lebaneese Eggplant

Ingredients:

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

Method:

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.