Lebanese Eggplant (version III)

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1 eggplant, peeled, diced
2 tablespoons olive oil
1 onion, chopped
1 clove garlic, sliced
1/2 cup mushrooms, sliced
1 tablespoon all purpose flour
1 can (16 ounces) tomatoes (drained)
1/2 teaspoon brown sugar
a pinch of pepper
1 teaspoon red chili flakes
1/2 cup feta cheese, crumbled
2 tablespoons basil, chopped

Cook eggplant in boiling water (salted) 8-10 min., drain well. Slice into 1/2 inch thick vertical slices. Sauté onion, garlic, mushrooms in olive oil. Add flour, stir until smooth. Add tomatoes, sugar, pepper, chilies and salt. Bring to a boil. Remove from heat. Layer eggplant, mushroom mixture and cheese in lightly grease 1 quart casserole. Sprinkle basil. Bake at 375 degree for 25 minutes.

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