Meal Type:

Total Time: 0 min.

Cook Method: Oven

Cuisine: Russian

     Serving Size: 2 0.5 1 2 4 8 - Change

Submitted By: Ben S. - See All My Recipes

Date Added: June 11, 2009

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

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

3. When cool, peel and dice the eggplant in about 1/2 inch pieces and ad to the above ingredients.

4. Add tomato paste and the balance of the ingredients with 2 cups water.

5. Simmer for 1 hour. Ad black olives. Serve warm or cold.

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Dietary Notes:

This Russian Baklaczan recipe is low-cholesterol with 0mg per serving

This Russian Baklaczan recipe is high in Vitamin A with 298% of your daily recommended intake per serving. This Russian Baklaczan recipe is high in Vitamin C with 95% of your daily recommended intake per serving. This Russian Baklaczan recipe is high in Vitamin E with 27% of your daily recommended intake per serving.

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