Eggplant Russian-style

Description
In Romanian: Mincare de vinete preparata ruseste.

Ingredients

 * 3 medium eggplants
 * 1 lb / 500 g tomatoes
 * 3 onions
 * 1 carrot
 * 3 green peppers
 * 1 parsley root
 * 1 celery root
 * 1 tablespoon mixed parsley and dill
 * 1 head of garlic
 * 2 tablespoons flour
 * 4 tablespoons oil
 * ½ teaspoon sugar
 * salt

Directions

 * 1) Wash the eggplants, remove the stem and cut into ½ inch rounds.
 * 2) Sprinkle with salt and let rest for 1 hour.
 * 3) Drain each slice well and dry it with a clean cloth.
 * 4) Dredge with flour and fry in oil, on both sides, at medium heat.
 * 5) After all eggplants have been fried, fry the thinly sliced onions and vegetables in the remaining oil until softened.
 * 6) In a pan, arrange a layer of tomato rounds (reserve about ⅓ of the tomatoes for sauce), then a layer of fried eggplants, sprinkle with some minced garlic, then a layer of fried vegetables sprinkled with some chopped parsley and dill.
 * 7) Repeat this procedure until everything is used up.
 * 8) The last layer must be tomatoes.
 * 9) Boil the remaining tomatoes with 2 – 3 tablespoons of water, strain, add some salt and ½ teaspoon sugar.
 * 10) Pour this sauce over the eggplants and then bake until almost all liquid is reduced.
 * 11) Turn onto the serving platter and serve warm or cold.