2 Sm. eggplants
4 lge. onions, sliced
2 carrots, grated
5-6 tbsps. olive oil
salt, pepper to taste
? cup parsley, chopped
2 8-oz. cans tomato sauce
1 tsp. fresh or dried dill

1. Bake eggplant in oven or cook on fire. Peel and mash well. Brown onions in oil in skillet and add all ingredients. Cook one hour over low heat until smooth, stirring occasionally to prevent scorching.
2. Use Armenian or Syrian bread to dip into eggplant dip. Serve hot or cold.