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 tb All purpose flour
1 cn Tomatoes (drained) 16 oz.
1/2 ts Salt
1/2 ts Brown sugar
1/4 ts Dried whole basil
1/8 ts Pepper
2 tb 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.