Armenian eggplant casserole

4 servings

Ingredients

Quantity Ingredient
1 Eggplant, lg
4 Tomatoes
1 Green pepper, diced
¼ cup Olive oil
½ Clove garlic, finely minced
Pepper, freshly ground
1 Onion, med, sliced
1½ teaspoon Salt
Sour cream (optional sauce)

Directions

Pare and dice eggplant. Heat oil in skillet, add onion, green pepper, and eggplant. Stir over low heat until eggplant is soft. Add tomatoes(may substitute canned Italian solid pear shape, drained), salt, and pepper. Simmer a few minutes. At this point you can add basil, chives, parsley, tarragon or oregano to taste. Turn into casserole dish and bake at 325 degrees for 40 minutes. Casserole may be served hot or cold, with sour cream. Mrs. Henry D. Chaplin

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