Title: Stewed eggplant
 Categories: Indian, Vegetables, Side dish
      Yield: 4 servings
 
    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"