Stewed Eggplant Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Vegetable oil,
1 medium: Onion, chopped
4 each: Bay leaves crumbled,
1 large: Eggplant,
1/2 tsp: Chili powder,
1/2 tsp: Salt,
1 3/4 cup: Canned tomatoes,
2 tbsp: Red wine vinegar,
1/2 tsp: Caraway seeds, bruised
1/4 cup: Lemon juice,
Directions:
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"
Source from luhu.jp
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"
Source from luhu.jp