eggplant and potatoes

Name: EGGPLANT AND POTATOES
Prep time: 15 min
Cook time: 45 min
Yield: 4
Ingredients: 3 medium potatoes, peeled and thinly diced; 1 medium eggplant, peeled, halved, and thinly sliced; 3 tablespoon(s) tomato paste; 2/3 cup(s) sour cream; 4 tablespoon(s) butter; - salt and pepper to taste; - 1/2 small green bell pepper, seeded and chopped (optional)

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50 Pinches 1 Photo

Ellen Gwaltney Bales

Indianapolis, IN

Updated on Jun 25, 2013

This is a very simple and hearty side dish from Russia, using sour cream, as is quite common in Russian cooking. Recipe: The Russian Heritage Cookbook Photo: http://creativewithclay.blogspot.com/

Rate

prep time 15 Min

cook time 45 Min

method ---

yield 4-6 serving(s)

Ingredients

3 medium potatoes, peeled and thinly diced
1 medium eggplant, peeled, halved, and thinly sliced
3 tablespoons tomato paste
2/3 cup sour cream
4 tablespoons butter
- salt and pepper to taste
- 1/2 small green bell pepper, seeded and chopped (optional)

How To Make eggplant and potatoes

Step 1

In a large bowl, combine all ingredients. Turn into a buttered 2-qt. baking dish.

Step 2

Bake in a preheated 350-degree oven for 35-45 minutes until all vegetables are very tender. Taste for seasoning and add salt and pepper as needed.
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