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
- In 10-inch skillet over medium-high heat, cook bacon, onion and caraway until
onions are light brown.
- Drain most of the fat. Reduce heat to medium; add vinegar
- 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