Eggplant With Bacon and Caraway
The Washington Post, March 4, 2009
- Course: Side Dish
- Features: Fast, Gluten-Free
Summary:
The flavors of this quick side dish go nicely with turkey or chicken, but consider serving the mixture alongside a cheese souffle or even inside an omelet.
4 side-dish servings
Ingredients:
- 4 slices uncooked bacon, cut into 1/2-inch dice (1 1/4 cups)
- 1 medium onion, cut into small dice (3/4 to 1 cup)
- 1 teaspoon caraway seeds
- 2 teaspoons distilled white vinegar or apple cider vinegar
- 1 medium (1 pound) eggplant, trimmed, peeled and cut into 1/2-inch dice (about 4 1/4 cups)
Directions:
Heat a medium skillet over medium-high heat. When it is hot, add the bacon, onion and caraway seeds; cook, stirring occasionally, for 8 to 10 minutes, until the onions are light brown and the bacon pieces are crisp.
Reduce the heat to medium. Add the vinegar and eggplant, stirring to incorporate. Cover and cook, stirring occasionally, for 5 to 7 minutes or until the eggplant is tender. Serve warm.
Recipe Source:
From www.aaa-recipes.com; adapted from the 1989 "Good Housekeeping Illustrated Cookbook."
Tested by Bonnie S. Benwick for The Washington Post.
E-mail the Food Section with recipe questions.
E-mail the Food Section with recipe questions.
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