Baked Eggplant Napoli - cooking recipe

Ingredients

1/2 c. chopped onion
2 Tbsp. peanut oil
1 (10 1/2 oz.) can tomato puree
2/3 c. water
1 1/2 tsp. salt
1 tsp. oregano leaves
dash of pepper
1 medium eggplant, peeled and thinly sliced
2 c. grated sharp Cheddar cheese

Preparation

In a skillet, saute chopped onions in peanut oil.
Add tomato puree, water, salt, oregano and pepper.
Bring to a boil and simmer for 15 minutes.