Title: Russian baklaczan
 Categories: Vegetarian, Main dish
      Yield: 2 Servings
 
      1    Eggplant
      1    Onion; diced
      3 tb Olive oil
      1    Green pepper; diced
      1 lb Mushrooms
     10 oz Carrots, frozen
      1 cn Tomato paste
      1 tb Brown sugar
      1 tb Vinegar
      1 ts Salt
    1/8 ts Pepper
    1/4 ts Garlic salt
           Black olives (optional)
 
   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 1/2 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