1 lg. eggplant
8 oz. tomato puree
1 c. water
1 c. sauteed onions
Salt & pepper to taste

Cut eggplant into quarters; slice 1/2 inch slices and peel. Sprinkle with salt and let stand while you prepare onions in oil. Alternate in large saucepan or pot the onions, eggplant slices and tomato puree (which has been diluted in water). Add pepper and simmer 1/2 hour or until eggplant is soft. Serve hot, over rice.