Casseroled Eggplant

Directions

1. 1
   Cut eggplant into 1-inch thick slices lengthwise.
2. 2
   Cut the slices into strips 1-inch wide.
3. 3
   Cut the strips into 1-inch cubes. These should be about 6 cups.
4. 4
   Heat the oil in a heavy flameproof casserole and add the eggplant cubes.
5. 5
   Cook stirring about 2 minutes.
6. 6
   Add the onion, garlic, red wine vinegar, water, bay leaf, coriander, thyme and salt and pepper to taste.
7. 7
   Blend well.
8. 8
   Bring to a simmer.
9. 9
   Cover the casserole and cook 15 minutes, stirring occasionally.
10. 10
    Scrape the mixture into a serving bowl and let stand until cool before serving.