1 lg. onion, thinly sliced
2 tbsp. olive oil
2 tbsp. cooking oil
1 med. eggplant, cut 1/2 inch cubes
1 (8 oz.) can (1 c.) tomato sauce
1 tomato, skinned and cubed
1 tsp. salt
1/2 tsp. sugar
1/8 tsp. pepper
1 tsp. marjoram leaves
1/4 tsp. basil
1/2 c. dairy sour cream

Saute onion on medium heat in oil until golden; add eggplant and tomato sauce. Cook, covered, on medium low heat for 10 minutes. Add remaining ingredients; blend. Place in shallow 1 1/2 quart casserole. Bake at 375 degrees for 30 minutes. Serves 6.