Eggplant with Bacon and Caraway

Source: Adapted from Good Housekeeping Illustrated Cookbook 1989

Good for less-than-fresh eggplant.

4 slices bacon, cut up
1 medium onion, diced
1 t caraway seeds
2 t vinegar
1 small eggplant, 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.