Lebaneese eggplant

4 servings

Ingredients

Quantity Ingredient
1 each Medium eggplant -peel & dice
½ cup Shopped onion
1 each Clove of garlic
½ cup Sliced mushroom
¼ cup Olive oil
1 tablespoon All purpose flour
1 can Tomatoes (drained) 16 oz.
½ teaspoon Salt
½ teaspoon Brown sugar
¼ teaspoon Dried whole basil
⅛ teaspoon Pepper
2 tablespoons Grated Parmesean cheese

Directions

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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