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.
