- 2 lb eggplant, sliced thin
- 2 tsp cumin
- 3/4 cup prepared tomato sauce
- 1/2 cup onion, finely chopped
- 2 tbsp butter
- salt and pepper
- Preheat oven to 450°F. Bake eggplant on a lightly oiled cookie sheet until cooked through, about 7 -10 minutes. In a skillet, fry onion in butter until translucent. Add the tomato sauce and cumin. Simmer for 20 minutes. Adjust salt and pepper, and add the eggplant. Simmer for another 5 minutes and serve warm.