1/2 c. minced onion
1 tsp minced garlic
2 tbsp. olive oil
1 med. eggplant (about 1 lb.), peeled and cut into cubes
1 tbsp. flour
1 (3 oz.) can buttered mushrooms, UNDRAINED
1 (14 1/2 oz.) can stewed tomatoes, puree in blender with spices listed below
1/2 tsp. salt
1/2 tsp. brown sugar
1/8 tsp. pepper
1/4 tsp. crumbled, dried basil
Grated cheese as desired

Preheat oven to 375 degrees. Grease shallow 1 1/2 quart baking dish.

In large frying pan, saute onion and garlic in olive oil. Add eggplant and cook 10 minutes; stir often! Stir in flour, mushrooms with butter, juice and tomato mixture. Mix well and bring to a boil. Pour into prepared baking dish. Sprinkle with grated cheese. Bake 20 minutes until cheese is bubbly. Serves 4.