Lebaneese Eggplant

1 Medium eggplant -peel & dice

1/2 c Shopped onion

1 Clove of garlic

1/2 c Sliced mushroom

1/4 c Olive oil

1 T All purpose flour

1 cn Tomatoes (drained) 16 oz.

1/2 t Salt

1/2 t Brown sugar

1/4 t Dried whole basil

1/8 t Pepper

2 T Grated Parmesean cheese

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, top with Parmeasan cheese. Bake at 375 degree for 25 minutes.