Lebanese Eggplant (version II)

1 medium eggplant - peel and dice
1/2 cup chopped onion
1 clove of garlic
1/2 cup sliced mushroom
1/4 cup olive oil
1 tablespoon all purpose flour
1 can tomatoes (drained), 16 ounces
1/2 teaspoon salt
1/2 teaspoon brown sugar
1/4 teaspoon dried whole basil
1/8 teaspoon pepper
2 tablespoons grated Parmesan cheese

Cook eggplant in boiling water (salted) 8-10 minutes, drain well. Sauté 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 quart casserole, top with Parmesan cheese.

Bake at 375 degrees for 25 minutes.

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