Title: Lebanese Eggplant
Categories: Vegetable
Yield: 4 Servings

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

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. Bake at 375 degree for 25 minutes.

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