Stewed Eggplant
Yield
4 servingsPrep
15 minCook
30 minReady
45 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
vegetable oil
|
|
| 1 | medium |
onions
chopped |
|
| 4 | each |
bay leaves
crumbled |
*
|
| 1 | large |
eggplant
|
*
|
| ½ | teaspoon |
chili powder
|
|
| ½ | teaspoon |
salt
|
|
| 1 ¾ | cups |
tomatoes, canned
|
|
| 2 | tablespoons |
red wine vinegar
|
|
| ½ | teaspoon |
caraway seeds
bruised |
|
| ¼ | cup |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
vegetable oil
|
|
| 1 | medium |
onions
chopped |
|
| 4 | each |
bay leaves
crumbled |
*
|
| 1 | large |
eggplant
|
*
|
| 2.5 | ml |
chili powder
|
|
| 2.5 | ml |
salt
|
|
| 414 | ml |
tomatoes, canned
|
|
| 3E+1 | ml |
red wine vinegar
|
|
| 2.5 | ml |
caraway seeds
bruised |
|
| 59 | ml |
lemon juice
|
|
Directions
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.
