Ingredients
- 4 bay leaves crumbled
- 1 onion
- 1 eggplant
- 270 gr tomatoes (canned)
- 60 ml lemon juice
- 60 ml vegetable oil
- 30 ml wine vinegar (red)
- 1 gr chili powder
- 1 gr salt
- 1 gr 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"
