1 medium eggplant1 onion, chopped1 clove garlic, minced1/4 cup corn oil1/4 cup tomato sauceSalt, pepperBlack or white bread
Pierce eggplant in several places around surface. Bake for 20-30 minutes until flesh is soft, or steam in small amount of water 20-30 min., or microwave on HIGH for 10- min. Cool, then peel and finely chop eggplant. Saute onion and garlic in oil until onion is tender. (Some avoid the garlic). Add eggplant, tomato sauce and season to taste with salt and pepper. Saute 5-10 min., stirring. Cool before serving. Serve as spread on black or white bread.