1 lg. eggplant
1 (12 oz.) pkg. fresh mushrooms, clean and cut in half
1 lg. onion
1 ripe tomato, chopped
1 clove garlic, chopped finely
2 tbsp. olive oil
Salt and pepper to taste

Trim top and bottom of eggplant, cut in 4 sections. Then make medium slices. Take 2 tablespoons of olive oil in a large skillet, heat. Place garlic and onions. Saute lightly. Add eggplant, mushrooms and tomato; raise heat to medium high, stir rapidly, then cover. Cook until eggplant is soft, salt and pepper to taste. "Enjoy, " as a side dish or over pasta!