Title: Stewed Eggplant
Categories: Ethnic Vegetable Soup
Yield: 4 Servings

1/4	c	Vegetable oil
1	md	Onion, chopped
4		Bay leaves crumbled
1	lg	Eggplant
1/2	ts	Chili powder
1/2	ts	Salt
1 3/4	c	Canned tomatoes
2	tb	Red wine vinegar
1/2	ts	Caraway seeds, bruised
1/4	c	Lemon juice

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"

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