RUSSIAN BAKLACZAN

This is the last (I think, anyway, I'm reserving rights just in case I run across a good one) lent recipe I'll post before I post THE bread recipe. I'm planning on posting that one Friday morning so you'll have time to get the necessary ingredients and bake the bread before services at midnight Saturday.

RUSSIAN BAKLACZAN

• 1 eggplant
• 1 diced onion
• 3 Tbsp. olive oil
• 1 diced green pepper
• 1 lb. mushrooms
• 10 oz. frozen carrots
• 1 can tomato paste
• 1 Tbsp. brown sugar
• 1 Tbsp. vinegar
• 1 tsp. salt
• 8 tsp. pepper
• ½ tsp. garlic salt
• black olives are optional

Wrap eggplant in foil and bake about 1 hour at 350°.

Brown onion in olive oil. Add green pepper, mushrooms, and carrots.

When cool, peel, and dice the eggplant in about ½ inch pieces and add to the above ingredients with 2 cups water. Simmer for 1 hour.

Add black olives if desired. Serve warm or cold.

Editor

Holy Protection Cookbook