Eggplant Napoli(Serves 6) - cooking recipe

Ingredients

1/2 c. chopped onions
1 (10 1/2 oz.) can tomato puree
2/3 c. water
1 1/2 tsp. salt
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. marjoram
1 dash of pepper
2 Tbsp. peanut oil
1 medium peeled eggplant
2 c. grated Romano cheese

Preparation

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