Serves 4 as a main course over pasta or as a side dish.
1 tbl. extra virgin olive oil
1 onion, very thinly sliced
1 large green eggplant, peeled and cubed into 3/4-inch cubes
1/2 lb. fresh mushrooms
2 large tomatoes, diced
1 tbl. chopped basil
1 tsp. chopped oregano
1/2 tsp. fresh thyme
Salt and red pepper to taste
1. In a medium-sized heavy saucepan with a lid, heat olive oil over medium-high heat.
2. Add sliced onion and sautée until onion is softened and beginning to turn light brown, about 5 minutes.
3. Add eggplant and continue to sautée for about 15 minutes.
4. Add mushrooms, tomatoes and seasonings. Cover, reduce heat and continue to cook until eggplant is cooked through.