*  Exported from  MasterCook  *
 
                              STEWED EGGPLANT
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Ethnic                           Vegetables
                 Soups/stews
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4   c            Vegetable oil
    1       md           Onion, chopped
    4       ea           Bay leaves crumbled
    1       lg           Eggplant
      1/2   ts           Chili powder
      1/2   ts           Salt
    1 3/4   c            Canned tomatoes
    2       tb           Red wine vinegar
      1/2   ts           Caraway seeds, bruised
      1/4   c            Lemon juice
 
   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”
  
 
 
                    - - - - - - - - - - - - - - - - - -