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Stewed Eggplant with Onions

Take an eggplant, cut it into thin slices lengthwise, dust them over with salt and let them remain until the bitter juice is extracted; then drain and put them in a fryingpan with olive oil or butter, and brown over a brisk fire. Take them out of the pan and lay them at the bottom of a baking-dish. Peel four medium-sized onions, cut them in slices and put them in the fryingpan, adding more olive oil or butter if required, and fry until browned. Lay the onions over the eggplant, season with salt and three teaspoonfuls of sugar, pour in one teacupful of water and half that quantity of vinegar, and set the pan over a slow fire. When the moisture is nearly all absorbed, arrange the eggplant and onions on a hot dish, and serve.