Stewed eggplant
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Vegetable oil |
| 1 | medium | Onion, chopped |
| 4 | eaches | Bay leaves crumbled |
| 1 | large | Eggplant |
| ½ | teaspoon | Chili powder |
| ½ | teaspoon | Salt |
| 1¾ | cup | Canned tomatoes |
| 2 | tablespoons | Red wine vinegar |
| ½ | teaspoon | Caraway seeds, bruised |
| ¼ | cup | Lemon juice |
Directions
Heat oil in a skillet, add onion & bay leaves & cook 4 to 5 minutes, stirring occasionally. Meanwhile, peel the eggplant, slice it then dice. Add pieces to skillet. Add rest of the ingredients. Raise heat till mixture begins to simmer then cover, reduce heat & simmer 20 minutes til the eggplant is very tender.
Ismail Merchant, "Indian Cuisine"