Recipe - Lebaneese Eggplant

1 Medium eggplant peel & dice
One half cup Shopped onion
1 Clove of garlic
One half cup Sliced mushroom
One fourth cup Olive oil
1 tablespoon All purpose flour
1 cn Tomatoes (drained) 16 oz.
One half teaspoon Salt
One half teaspoon Brown sugar
One fourth teaspoon Dried whole basil
1/8 teaspoon Pepper
2 tablespoon Grated Parmesean cheese

Cook eggplant in boiling water (salted) 810 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini