Recipe for Lebanese Eggplant

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Yield:

Ingredients:

Amount	Ingredient
1 med	eggplant -peel & dice
1 x	clove garlic
2 tbl	Olive oil
16 oz	canned tomatoes (drained) 16 oz.
1/2 tsp	Brown sugar
1/8 tsp	Pepper
1/2 cup	chopped onions
1/2 cup	Sliced mushrooms
1 tbl	All-purpose flour
1/2 tsp	Salt

Instructions:

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 greased 1 qt. casserole. Bake at 375 degree for 25 minutes.

NOTES : Original recipes calls for 1/4 cup, 2 tablespoons are more than enough. (Helen)

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