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 and eggplant. Cook, covered, 5 to 7 minutes until eggplant is tender, stirring occasionally.
courtesy of: Good Housekeeping Illustrated Cookbook, 1989 edition
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