Casseroled Eggplant - cooking recipe

Ingredients

1 large eggplant
1/2 c. olive oil
1/2 c. coarsely chopped onion
1/3 c. red wine vinegar
1 Tbsp. ground coriander
1 tsp. dried thyme
3/4 c. water
1 bay leaf
salt and pepper

Preparation

Cut eggplant into 1-inch thick slices lengthwise.
Cut the slices into strips 1-inch wide.
Cut the strips into 1-inch cubes. These should be about 6 cups.
Heat the oil in a heavy flameproof casserole and add the eggplant cubes.
Cook stirring about 2 minutes.
Add the onion, garlic, red wine vinegar, water, bay leaf, coriander, thyme and salt and pepper to taste.
Blend well.
Bring to a simmer.
Cover the casserole and cook 15 minutes, stirring occasionally.
Scrape the mixture into a serving bowl and let stand until cool before serving.