Categories: Vegetables, Cyberealm 
      Yield: 4 servings 
  
      1    Eggplant, trimmed 
      1    Onion, chopped 
      3 tb Olive oil 
      2 cl Garlic, minced 
      2 ea Tomatoes, chopped 
      1 ts Oregano, crushed 
    1/2 c  Dry red wine 
      4 tb Grated Parmesan cheese 
      2 tb Parsley 
  
  Cut eggplant into 1/2 inch slides, sprinkle with a little salt on both 
  sides (to draw out water), and let slices drain in colander for 30 
  minutes. While eggplant is draining, cook the onion in 1 tb olive oil 
  over moderate heat, stirring until golden; stir in garlic, tomatoes, 
  oregano and wine and simmer, stirring occasionally, for 10 minutes, 
  or until liquid is almost evaporated.  Stir in the Parmesan cheese, 
  parsley and salt and pepper to taste; transfer the topping to a bowl, 
  cover and keep warm. 
  Brush salt from surfaces of eggplant, rinse quickly and pat dry.  In 
  the skillet, heat the remaining olive oil until hot, but not smoking 
  and cook the eggplant, browning on one side, then turn, reduce heat, 
  and cook an additional 5 minutes or more until tender.  Transfer to 
  plate, spoon the tomato and onion topping onto it, and serve with 
  additional cheese.