1 lg. eggplant (can use Japanese or baby eggplant as well)
3 onions
1 1/2 whole cloves of garlic
Olive oil
6 oz. can tomato paste
Oregano
Basil

Dice onions and chop garlic into large pieces. Chop eggplant into 1 cm squares. In a large pot place eggplant, garlic and onions; approximately 1/2 cup of oil. Fry on high flame until eggplant becomes brownish (i.e. it has absorbed oil and been heated with it) and the onions become translucent (10-15 minutes). If you sense any burning occurring, just add a little more oil.

When veggies are fried turn off the flame and add tomato paste while still very hot and mix until uniform consistency. Then add oregano and basil to taste and mix thoroughly. Serve warm or chilled. Serves 4-6 as hors d'oeuvre.