2 med. eggplants (about 2 1/2 lbs.)
Salt
1/4 c. salad oil
2 garlic cloves, finely chopped
2 tbsp. all-purpose flour
2 cans (1 lb. size) stewed tomatoes, undrained
2 tsp. sugar
1 tsp. paprika
1/8 tsp. pepper
1/8 tsp. dried basil leaves
1/2 c. grated Parmesan cheese

Preheat oven to 375 degrees. Lightly grease 2 quart casserole.

Wash and peel eggplants; cut into 2 inch cubes. In 6 quart saucepan, in small amount of boiling, salted water, simmer eggplants 10 minutes. Drain.

Meanwhile, in hot oil in large skillet, saute garlic until golden, about 3 minutes. Remove from heat. Stir in flour, tomatoes, sugar, paprika, pepper and basil. Cook, stirring over medium heat, until mixture boils and is thickened. Bake 30 minutes. Makes 6 to 8 servings.