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How To make Stewed Eggplant

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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"

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