Eggplant with Bacon and Caraway

4 slices veggie 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 veggie 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