Eggplant with Bacon and Caraway


  • 4 slices bacon, cut up
  • 1 medium onion, diced
  • 1 teaspoon caraway seeds
  • 2 teaspoons vinegar
  • 1 small regular eggplant, peeled and cubed


  1. In 10-inch skillet over medium-high heat, cook bacon, onion and caraway until onions are light brown.
  2. Drain most of the fat. Reduce heat to medium; add vinegar and eggplant.
  3. Cook, covered, 5 to 7 minutes until eggplant is tender, stirring occasionally.

Posted by Marianna at Recipe Goldmine 1/12/2002 5:25 pm.

Source: Adapted (eliminated cooking oil and salt) from Good Housekeeping Illustrated Cookbook 1989 edition