Russian baklaczan
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Eggplant | |
| 1 | Onion; diced | |
| 3 | tablespoons | Olive oil |
| 1 | Green pepper; diced | |
| 1 | pounds | Mushrooms |
| 10 | ounces | Carrots, frozen |
| 1 | can | Tomato paste |
| 1 | tablespoon | Brown sugar |
| 1 | tablespoon | Vinegar |
| 1 | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| ¼ | teaspoon | Garlic salt |
| Black olives (optional) | ||
Directions
Wrap eggplant in foil and bake about 1 hour at 350 deg. Brown onion in olive oil. Add green pepper, mushrooms and carrots. When cool, peel and dice the eggplant in about ½ inch pieces and ad to the above ingredients. Add tomato paste and the balance of the ingredients with 2 cups water. Simmer for 1 hour. Ad black olives.
Serve warm or cold.
From the files of DEEANNE
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