1 medium eggplant, peeled and diced
Cook eggplant in boiling water (salted) 8-10 min., drain well. Sauté onion, garlic, mushrooms in olive oil. Add flour, stir until smooth.
1 clove of garlic
1/4 cup olive oil
1 can tomatoes (drained) 16 ounces
1/2 teaspoon brown sugar
1/8 teaspoon pepper
1/2 cup chopped onion
1/2 cup sliced mushroom
1 tablespoon all purpose flour
1/2 teaspoon salt
1/4 teaspoon dried whole basil
Add tomatoes and other ingredients. Bring to a boil. Remove from heat. Layer in lightly greased 1 quart casserole. Bake at 375 degree for 25 minutes.
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