1 Medium eggplant -peel & dice

1 Clove of garlic

1/4 c Olive oil

1 cn Tomatoes (drained) 16 oz.

1/2 ts Brown sugar

1/8 ts Pepper

1/2 c Shopped onion

1/2 c Sliced mushroom

1 tb All purpose flour

1/2 ts Salt

1/4 ts Dried whole basil

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. Bake at 375 degree for 25 minutes. Source Unknown