Lebanese Eggplant

Ingredients

1 eggplant peel
1 clove of garlic
60 ml olive oil
1 package tomatoes
2 gr brown sugar
1 gr pepper
60 gr shopped onion
1/2 mushroom
8 gr all purpose flour
1 gr salt
1 gr basil

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. Bake at 190ºC or 25 minutes. Source Unknown