Recipe - Stewed Aubergine

4 tablespoon Vegetable oil
1 Onion; chopped
4 Bay leaves; crumbled
1 lg Aubergine; cut or sliced up
One half teaspoon Chilli powder
One half teaspoon Salt
1 400 gram can tomatoes;
(14oz)
2 tablespoon Red wine vinegar

Heat the oil in a large fryingpan over a mediumlow heat and cook the
onion and bay leaves for 45 minutes, stirring occasionally.

Add the remaining ingredients.

Raise the heat and bring the mixture to a simmer, then cover, reduce the
heat and simmer for 20 minutes, until the aubergine is very tender.

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