Stewed Eggplant

Ingredients

60 ml vegetable oil
1 onion
4 bay leaves crumbled
1 eggplant
1 gr chili powder
1 gr salt
270 gr tomatoes
30 ml wine vinegar
1 gr caraway seeds
60 ml lemon juice

Instructions

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"