Eggplant Italian

Thanks Julie

1 small eggplant, unpeeled and cubed

1 small onion, chopped

6 T. oil

1 clove garlic, minced or chopped

Dash minced chili pepper, optional

1/2 cup tomato sauce

4 T. grated Parmesan cheese

Salt and pepper to taste

Sauté eggplant and onion in oil. Turn frequently with pancake turner; salt and pepper to taste, then add garlic, and continue cooking until ingredients are tender, about 15 to 20 minutes. Add chili pepper and tomato sauce and stir occasionally for a few minutes. Add cheese just prior to serving.