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.
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