Name: Lebaneese Eggplant
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Dairy		Vegetables	4	Servings

INGREDIENTS

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

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
grease 1 qt. casserole, top with Parmeasan cheese. Bake at 375 degree for
25    minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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