Eggplant with Bacon and Caraway

Source: Adapted (eliminated cooking oil and salt) from Good Housekeeping Illustrated Cookbook 1989 edition

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.