1 medium eggplant
1 clove of garlic
1/4 cup olive oil
1 can tomatoes (drained) 16 oz.
1/2 tsp brown sugar
1/8 tsp pepper
1 small onion
1 tbsp all purpose flour
1/2 tsp salt
1/4 tsp dried whole basil
Preheat oven to 375°F
1. Cook eggplant in boiling water (salted) 8-10 minutes, drain well.
2. Sauté onion, garlic, mushrooms in olive oil. Add flour, stir until smooth.
3. Add tomatoes and herbs. Bring to a boil. Remove from heat.
4. Layer in lightly greased 1 qt. casserole. Bake for 25 minutes.