Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Ethnic Vegetables
Soups/stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 c Vegetable oil
1 md Onion, chopped
4 ea 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.
