Aubergine Lebanon (Lebanese Eggplant) - cooking recipe

Ingredients

1 medium eggplant, peeled and diced
2 garlic cloves, minced
1/4 cup olive oil
1 (14 ounce) can diced tomatoes, drained
1/2 teaspoon brown sugar
1/8 teaspoon black pepper
1/2 cup onion, finely chopped
1/2 cup mixed mushrooms, sliced
1 tablespoon flour
1/2 teaspoon salt
1/4 teaspoon dried basil

Preparation

Cook the eggplant in boiling salted water for about 10 minutes. Drain well.
Saute the onion, garlic, and mushrooms in the olive oil. Add flour and stir until smooth. Add remaining ingredients and bring to a boil. Once boiling, remove from heat.
Pour into a lightly greased casserole dish and bake at 375 F for 25 minutes. Serve hot.