Armenian Eggplant Casserole

  • Title: Armenian Eggplant Casserole
    Categories: Vegetables Londontowne
    Servings: 4

    1 ea Eggplant, lg
    4 ea Tomatoes
    1 ea Green pepper, diced
    1/4 c Olive oil
    1/2 ea Clove garlic, finely minced
    1 x Pepper, freshly ground
    1 ea Onion, med, sliced
    1 1/2 t Salt
    1 x Sour cream (optional sauce)

    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.