Stewed Eggplant

Name: Stewed Eggplant
Ingredients: 1/4 cup vegetable oil; 1 medium onions chopped; 4 each bay leaves crumbled; 1 large eggplant; 1/2 teaspoon chili powder; 1/2 teaspoon salt; 1 3/4 cups tomatoes, canned; 2 tablespoons red wine vinegar; 1/2 teaspoon caraway seeds bruised; 1/4 cup lemon juice

10 ingredients

6 steps

Ingredients

1/4 cup vegetable oil
1 medium onions chopped
4 each bay leaves crumbled
1 large eggplant
1/2 teaspoon chili powder
1/2 teaspoon salt
1 3/4 cups tomatoes, canned
2 tablespoons red wine vinegar
1/2 teaspoon caraway seeds bruised
1/4 cup lemon juice

Directions

1

Heat oil in a skillet.
2

Add onion and bay leaves and cook 4 to 5 minutes, stirring occasionally.
3

Meanwhile, peel the eggplant, slice it then dice.
4

Add pieces to skillet.
5

Add the rest of the ingredients.
6

Raise heat until mixture begins to simmer, then cover, reduce heat and simmer 20 minutes until the eggplant is very tender.