This recipe is a cross between a casserole and a bake, with a combination of eggplant, tomatoes and onions baked in a garlic and sour cream sauce.
easy and delicious ! i used canned tomatoes instead of fresh and is was just awesome ! - 01 Jun 2011
The concept was great and I only adapted it a little bit. I took the advice of another review and sauteed the onions in olive oil with oregano and salt until they were soft. I also, rather than use just tomatoes, I simmered the tomatoes with oregano, garlic, and the paprika that was mentioned. I did not boil the eggplant, rather used a covered casserole dish and left the entire thing in for a hour. I served it with rice and it was far from bland and VERY good. A super healthy dish. - 28 Jun 2006 (Review from Allrecipes USA and Canada)
Sooo delicious. I had this same dish, or one very like it, at a restaurant in Russia and have been trying to recreate it since. I made sure my onions were sliced very thin so that they would be sufficiently cooked in the oven, but still have some of the oomph which would be lost by sauteeing. This is definitely going into a regular rotation in my kitchen. - 21 Aug 2006 (Review from Allrecipes USA and Canada)