1 lg. eggplant
1 med. onion or bunch green onions
3 tbsp. olive oil
1 box (1/2 lb.) fresh mushrooms
1 tsp. sugar
1 tsp. salt
1/2 tsp. black pepper
1 clove garlic (crushed)
4-5 ripe tomatoes
1 tsp. fresh herbs from Provence (optional)

Oven preheated to 425 degrees. Reserve 5-6 large mushrooms to place on top. Peel eggplant and cut into large cubes. Steam or boil in small amount of water until soft, drain and mash with a pastry blender. Do not puree. Peel and slice onion, saute in olive oil. Add to mashed eggplant, and in the same pan saute the mushrooms (sliced) in 2 tablespoons hot olive oil. At the last minute stir in the crushed garlic, add sugar, salt and pepper and herbs and combine with eggplant and onions. Stir and correct seasoning.

Place mixture into a buttered (or Pamed) shallow baking dish. Arrange thinly sliced tomatoes and halved mushrooms on top. Sprinkle generously with grated Parmesan cheese. Bake 30 minutes until bubbly and brown. Slide under broiler for 5 minutes if desired.