Lebaneese Eggplant

Recipe Ingredients

1		Eggplant -peel & dice (medium)
1/2 cup	31g / 1.1oz	Shopped onion
1		Garlic
1/2 cup	118ml	Sliced mushroom
1/4 cup	59ml	Olive oil
1 tablespoon	15ml	All purpose flour
1		Tomatoes - (drained) 16 oz.
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Brown sugar
1/4 teaspoon	1.3ml	Dried whole basil
1/8 teaspoon	0.6ml	Pepper
2 tablespoons	30ml	Grated parmesan cheese

Recipe Instructions

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 Parmesan cheese. Bake at 375 degree for 25 minutes.

Source:
Mrs. Estill Monk

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