Stewed Eggplant Recipe

Name: Stewed Eggplant
Ingredients: 1/4 c. Vegetable oil; 1 med Onion, minced; 4 x Bay leaves crumbled; 1 lrg Eggplant; 1/2 tsp Chili pwdr; 1/2 tsp Salt; 1 3/4 c. Canned tomatoes; 2 Tbsp. Red wine vinegar; 1/2 tsp Caraway seeds, bruised; 1/4 c. Lemon juice

by Global Cookbook

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Servings: 4

Ingredients

Cost per serving $1.04 view details

1/4 c. Vegetable oil
1 med Onion, minced
4 x Bay leaves crumbled
1 lrg Eggplant
1/2 tsp Chili pwdr
1/2 tsp Salt
1Â 3/4 c. Canned tomatoes
2 Tbsp. Red wine vinegar
1/2 tsp Caraway seeds, bruised
1/4 c. Lemon juice

Directions

Heat oil in a skillet, add in onion & bay leaves & cook 4 to 5 min, stirring occasionally. Meanwhile, peel the eggplant, slice it then dice. Add in pcs to skillet. Add in rest of the ingredients. Raise heat until mix begins to simmer then cover, reduce heat & simmer 20 min til the eggplant is very tender.
Ismail Merchant, "Indian Cuisine"

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Amount Per Serving	%DV
Serving Size 343g
Recipe makes 4 servings
Calories 199
Calories from Fat 127	64%
Total Fat 14.35g	18%
Saturated Fat 1.22g	5%
Trans Fat 0.35g
Cholesterol 1mg	0%
Sodium 454mg	19%
Potassium 667mg	19%
Total Carbs 18.08g	5%
Dietary Fiber 7.6g	25%
Sugars 8.08g	5%
Protein 3.13g	5%

Stewed Eggplant Recipe

Ingredients