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