Lebaneese Eggplant

Ingredients

1 eggplant peel
60 gr shopped onion
1 clove of garlic
1/2 mushroom
60 ml olive oil
3 gr all purpose flour
1 package tomatoes
1 gr salt
2 gr brown sugar
1 gr basil
1 gr pepper
5 gr 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 litre casserole, top with Parmeasan cheese. Bake at 190ºC or 25 minutes.