Categories: Vegetables 
      Yield: 4 servings 
  
      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.