1 eggplant
1-2 med. onions
1/2 c. olive oil
Sour cream
Mushrooms, green peppers, and/or tomatoes

Dice the eggplant and saute in the oil in a hot skillet, starting with half the oil. Slice and quarter the onions and add to the skillet when the eggplant is limp and has changed color. Cook down over low heat until the eggplant has changed its shape and thoroughly combined with the onion. Other vegetables (mushrooms, green peppers, and/or tomatoes) can be added at this time, if desired. Serve hot or cold with a big scoop of sour cream on top. This is very rich and should be considered a side dish. Serves 4-6.