Aubergine Lebanon Lebanese Eggplant
This is an interesting twist on eggplant. It makes a great side for lamb, or it can be served over rice as the centerpiece to a meal.
Steps
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.
Ingredients
eggplant, garlic cloves, olive oil, diced tomatoes, brown sugar, black pepper, onion, mixed mushrooms, flour, salt, dried basil