1/2 chopped onion
3 tbsp. melted butter
1 (10 oz.) can tomato puree
2/3 c. water
1 1/2 tsp. salt
1 tsp. oregano
1/8 tsp. pepper
1 thinly sliced, peeled, eggplant
2 c. grated Cheddar cheese

In a frying pan (deep), cook onions in butter until tender. Add tomato puree, water, salt, oregano and pepper. Bring to boil, reduce heat; cook for 15 minutes.