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"

Related recipes