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Jane's egg-plant stew recipe

1 lb medium egg-plants
3 ea sweet bell peppers
4 ea ripe large tomatoes
1 ea dry stock cube
mayonnaise to dress
salt to taste
hard cheese crumbled
measures conversion [+]

In a large pan, heat oil on average heat. Wash vegetables, seed peppers and slice all the vegetables 1/2 cm thick. Arrange the first layer out of egg-plant slices, salt to taste and dress with mayonnaise a little. Repeat the same procedure with bell peppers and tomatoes until all the vegetables are in. Dissolve the stock cube in 1/2 cup warm water and add to the stew. Cover and cook on low heat for 20 minutes. Sprinkle the top with cheese and cook for other 10 minutes. Serve with sour cream.

Cuisine: Russian
Source: Olga Timokhina's collection
Recipe category: Vegetable-Dishes > Other

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