1 med. sized eggplant
1/2 lb. (2 c.) mushrooms
4 tbsp. butter
1 med. sized onion, minced
1 green pepper, chopped
1 1/2 c. fresh or canned tomatoes
1/2 tsp. salt
1/2 tsp. sugar
1/8 tsp. pepper

Pare eggplant and chop or dice into small pieces. Wash and slice mushrooms. Melt butter in large skillet. Add onions, peppers and mushrooms; saute until onions are yellow, about 3 minutes. Add eggplant and tomatoes, cover and simmer about 20-25 minutes; just until eggplant is tender. Add seasonings and serve.