Eggplant and Tomatoes

1 small eggplant

1 medium onion, chopped

1 tablespoon vegetable oil

2 cups diced canned tomatoes

1 tablespoon granulated sugar

Salt and pepper

Peel and cube the eggplant. In a medium-size skillet on medium heat sauté the onion in the oil. Add the eggplant, tomatoes, sugar, and salt and pepper to taste. Reduce the heat to low and simmer until the eggplant and tomatoes are tender, 10 to 15 minutes.

YIELD: 6 TO 8 SERVINGS

Dot Marks

Savannah, Georgia