| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains |
Indian |
Ethnic, Vegetables, Soups/stews |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Vegetable oil |
| 1 |
md |
Onion, chopped |
| 4 |
|
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 |
INSTRUCTIONS
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"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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