Ingredients
- 4 bay leaves crumbled
- 1 onion
- 1 eggplant
- 1 3/4 c tomatoes (canned)
- 1/4 c lemon juice
- 1/4 c vegetable oil
- 2 tb wine vinegar (red)
- 1/2 ts chili powder
- 1/2 ts salt
- 1/2 ts caraway seeds
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"
