Ikra Ovoshchnaia

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Gingham Estate in Fort Worth, Texas in 1992.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 1 medium eggplant
 * 1 large carrot
 * 1 large yellow onion
 * 1 celery stick
 * 1 pound fresh tomatoes
 * 2 cloves finely chopped garlic
 * ¼ cup chopped parsley
 * ¼ cup chopped dill
 * ¼ cup chopped cilantro
 * ¼ teaspoon black pepper
 * ½ teaspoon salt
 * ½ tablespoon soy sauce
 * 2 bay leaves
 * olive oil

Directions

 * 1) Peel chop and stew tomatoes for 40 minutes on low heat after bringing to boil to make a sauce.
 * 2) Pour boiling hot water over eggplant then chop eggplant into cubes.
 * 3) Salt eggplant and put into well oiled frying pan.
 * 4) Stew on low for 30 minutes and mix frequently.
 * 5) Add oil if pan gets too dry.
 * 6) When eggplant gets soft and decreases in size add finely chopped carrot, finely chopped celery, onion, garlic, tomato sauce, black pepper and bay leaves.
 * 7) Mix and cook for 20 minutes.
 * 8) Add dill, cilantro and parsley.
 * 9) Cook for another 15 minutes stirring frequently.