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Categories:
vegetable oil onions bay leaves eggplant chili powder salt tomatoes red wine vinegar caraway seeds bruised lemon juice
Viewed: 12 - Published at: 3 years agoIngredients
- 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
Method
- Heat oil in a skillet.
- Add onion and bay leaves and cook 4 to 5 minutes, stirring occasionally.
- Meanwhile, peel the eggplant, slice it then dice.
- Add pieces to skillet.
- Add the rest of the ingredients.
- Raise heat until mixture begins to simmer, then cover, reduce heat and simmer 20 minutes until the eggplant is very tender.
