Ingredients:
1 medium-sized eggplant, chopped
1 medium onion, chopped
1 tablespoon olive oil
1 teaspoon fresh oregano or 1/2 teaspoon dried oregano
1 large tomato, peeled, and chopped
1 tablespoon tomato puree
1 liter vegetable stock

Directions:
Sauté eggplant and onion in heated olive oil until the eggplant begins to color.
Add remaining ingredients and simmer for 30 minutes until the eggplant is soft. Serve hot.