Recipe - Lebanese Eggplant

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

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. Bake at 375 degree for 25 minutes.

Source Unknown

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