Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Medium eggplant -peel & dice |
| 1 \N | Clove of garlic |
| ¼ cup | Olive oil |
| 1 can | Tomatoes (drained) 16 oz. |
| ½ teaspoon | Brown sugar |
| ⅛ teaspoon | Pepper |
| ½ cup | Shopped onion |
| ½ cup | Sliced mushroom |
| 1 tablespoon | All purpose flour |
| ½ teaspoon | Salt |
| ¼ teaspoon | 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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