Recipe - Stewed Eggplant

One fourth cup Vegetable oil
1 md Onion, chopped
4 Bay leaves crumbled
1 lg Eggplant
One half teaspoon Chili powder
One half teaspoon Salt
1 Three fourths cup Canned tomatoes
2 tablespoon Red wine vinegar
One half teaspoon Caraway seeds, bruised
One fourth cup 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"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini