1 eggplant, peeled, diced
¼ cup extra virgin olive oil
1½ cup onion, chopped
1 garlic clove, minced
½ cup fresh mushrooms, sliced
1 tablespoon whole wheat flour
1 (16-ounce) can tomatoes, drained
½ teaspoon brown sugar
⅛ teaspoon freshly ground pepper
½ teaspoon Celtic salt
¼ teaspoon basil
Cook the eggplant in boiling water in a saucepan for 8 to 10 minutes; drain well. Heat the olive oil in a saucepan over medium heat. Sauté the onion, garlic, and mushrooms in the hot oil for a few minutes. Add the flour, whisking until well blended. Stir in the eggplant, tomatoes, brown sugar, pepper, salt, and basil; bring to a boil. Remove from heat. Spread the eggplant mixture in a 1-quart baking dish that has been lightly sprayed with olive oil cooking spray. Bake at 375 degrees for 25 minutes or until browned and bubbly.
Yield: 4 servings
Adapted from a recipe found on RecipeSource.com