From the Russian Tea Room Cookbook. A trip to New York would be incomplete
without a visit to this legendary restaurant. It brings out all my Russian
heritage. We usually go after the theatre for supper. It is always an
2 eggplants, each weighing about a lb.
1/2 c. olive oil
1 medium onion, minced
2 garlic cloves, minced
1/3 c. chopped parsley
2 green peppers, chopped fine
1 can (1 lb. 12 oz.) Italian-style tomatoes, mashed (about 3-1/2 c.)
3 T. tomato paste
1 t. dried basil
1/2 to 1 t. dried oregano
1/4 t. ground coriander
1-1/2 salt (not necessary)
1/2 t. freshly ground pepper
3 T. tomato ketchup
3 T. chili sauce
Lemon slices, vegetables for garnishing
1. Trim and peel eggplants. Cut them into 1-inch cubes. Turn eggplant
cubes into a large oiled baking pan. Bake in a 350 degrees oven, stirring
frequently, for about 45 minutes or until soft.
2. Heat the oil in a large (4 qt.) heavy saucepan. Add onion, garlic and
parsley. Cook over medium heat, stirring constantly, for about 5 to 7
minutes or until soft. Add peppers and cook for 3 more minutes. Add mashed
tomatoes, tomato paste, basil, oregano, coriander, salt and pepper. Mix
well. Cook covered over low heat, stirring frequently, for 20-30 minutes.
3. Chop eggplant very fine or process in a food processor. Add chopped
eggplant to tomato sauce and cook, covered, over low heat for 20-30 minutes
more, stirring frequently. Remove from heat and cool. Then stir in ketchup
and chili sauce and mix well. Check seasoning.
4. Chill thoroughly. To serve, turn eggplant into a deep serving dish
lined with salad greens, or on individual plates lined with a lettuce
leaf. Garnish with carrot curls, cherry tomatoes, black olives, scallions
and lemon slices.