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.