Title: Lebanese eggplant
 Categories: Vegetables
      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.
  
  Source Unknown