Categories: Vegetables 
      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. 
   
  Typed for you by Loren Martin, Cyberealm BBS Watertown NY 315-786-1120