1/4 cup vegetable oil
Heat oil in a skillet, add onion and bay leaves and cook 4 to 5 minutes, stirring occasionally.
1 medium onion, chopped
4 bay leaves crumbled
1 large eggplant
1/2 teaspoon chili powder
1/2 teaspoon salt
1-3/4 cups canned tomatoes
2 tablespoons red wine vinegar
1/2 teaspoon caraway seeds, bruised
1/4 cup lemon juice
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 and simmer 20 minutes until the eggplant is very tender.
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