Stewed Eggplant

Ingredients

1/4 c vegetable oil
1 onion
4 bay leaves crumbled
1 eggplant
1/2 ts chili powder
1/2 ts salt
1 3/4 c tomatoes
2 tb wine vinegar
1/2 ts caraway seeds
1/4 c 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"