EGGPLANT SAUCE
Source: The Complete Book of Sauces by Sallie Y. Williams
Makes about 2 cups

This is an unusual, but classically Italian sauce. Not only is it delicious as a first course pasta sauce, but it complements roasted veal and poached eggs, as well.

2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
1 medium-size onion, chopped
1 medium-size eggplant, diced
2 large, ripe tomatoes, peeled, seeded, and chopped
1/4 pound fresh mushrooms (especially porcini), cut into large pieces
1 teaspoon chopped fresh sage or oregano
Salt and freshly ground black pepper to taste

Heat the butter and oil in a large, heavy skillet over medium heat. Add the onion and saute until transparent, about 5 to 8 minutes; be careful not o let them burn.

Stir in the eggplant, then add the tomatoes, mushrooms, and sage or oregano. Season well with salt and pepper and simmer, covered, over low heat for about 20 minutes. Serve very hot.