Categories: Vegetables 
      Yield: 6 servings 
  
    1/2 c  Onion, chopped 
      1 cn Tomato puree (10.5 oz) 
    2/3 c  Water 
  1 1/2 t  Salt 
      1 t  Oregano 
      1 ds Pepper 
      2 T  Peanut oil 
      1 ea Eggplant, medium peeled 
      2 c  Cheese, grated 
  
  In a skillet saute' chopped onions in oil. Add tomato puree, water, 
  salt, oregano and pepper. Bring to a boil and simmer for 15 minutes. 
  In a greased baking dish alternate thin layers of sliced eggplant, 
  tomato sauce and half of the grated cheese, starting with layer of 
  eggplant and ending with layers of tomato sauce. 
  Bake in moderate oven (350 deg) for 1 hour. Minutes before removing 
  from oven, sprinkle remaining grated cheese over top and continue 
  heating until cheese melts.