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"