Mediterranean-style eggplant dip

1 eggplant (aka aubergine)
1 large onion, chipped
1-3 cloves of garlic
1 tbsp of olive oil
tin of tomato puree
turmeric for color
1/2 tsp sugar
salt, pepper
50g butter
juice of 1/2 a lemon
1/2 tsp mint sauce (optional)

  1. peel and dice eggplant. put in a bowl of salt water and leave underwater for an hour (use a plate to weigh down)
  2. fry onion in oil until brown
  3. add drained eggplant, fry another 20 mins
  4. add tomato paste, pepper, turmeric, garlic
  5. simmer until eggplant is soft, adding enough water to stop it burning.
  6. if you like garlic, you could add additional garlic now for a stronger flavor
  7. puree with a blender.
  8. simmer until it tastes cooked, maybe 15 mins
  9. add salt, sugar, lemon juice to taste
  10. chill in refrigerator.
  11. stir in mint sauce

This goes well with pita bread.