Russian Cookbook

1 large eggplant, peeled and sliced into 1/3 inch rounds
3 large tomatoes, thinly sliced
1 large capsicum, cored, seeded and cut into rings
2 onions, thinly sliced into rings
2 medium carrots, chopped
5 clove garlic, minced
2 tablespoons dill, chopped
2 tablespoons parsley, chopped
1/4 cap oil
Salt and pepper, to taste

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.

Layer the eggplant, capsicum, tomatoes, carrot and onion in the dish.

Bake for 45 minutes until the top is nicely browned or until tender and soft.

Mix in garlic , add salt and pepper; and bake for further 5 minutes.

Serve slightly warm or cold, garnished with fresh dill and parsley.

1. Russian Stuffed Eggplant (Farshirovannie baklazhani)
2. Dimlama (Uzbek stew)
3. Russian Beef Stew with Sour Cream (Ragu v smetane)
4. Russian Lamb Ragout (Ragu iz baranini)
5. Russian-style Halibut (Paltus po-russki)