Lebanese Herb Salad
INGREDIENTS:
1 Medium eggplant -peel & dice 1/2 c Shopped onion
1 Clove of garlic 1/2 c Sliced mushroom
1/4 c Olive oil 1 tb All purpose flour
1 cn Tomatoes (drained) 16 oz. 1/2 ts Salt
1/2 ts Brown sugar 1/4 ts Dried whole basil
1/8 ts Pepper
1 Medium eggplant -peel & dice 1/2 c Shopped onion
1 Clove of garlic 1/2 c Sliced mushroom
1/4 c Olive oil 1 tb All purpose flour
1 cn Tomatoes (drained) 16 oz. 1/2 ts Salt
1/2 ts Brown sugar 1/4 ts Dried whole basil
1/8 ts Pepper
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 qt. casserole. Bake at 375 degree for 25 minutes.