Cold Russian Eggplant Salad - cooking recipe

Ingredients

2 small eggplants
1 onion
3 to 6 carrots
1 green pepper
3 tomatoes
tomato sauce
1 bay leaf
1/2 c. chopped parsley
1/4 c. vegetable oil

Preparation

In covered casserole dish, make layers of first 5 ingredients until all ingredients are used.
Cover with tomato sauce, bay leaf and parsley.
Drizzle vegetable oil over all.
Bake at 350\u00b0 for about 1 hour (until all ingredients are very tender).
Mix. Chill.
Serve chilled or at room temperature on crusty bread.