Armenian Eggplant Casserole

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Armenian Eggplant Casserole

 

1 large eggplant

pepper, freshly ground

4 tomatoes

1 onion, medium, sliced

1 green pepper, diced

1 1/2 teaspoons salt

1/4 cup olive oil

sour cream, optional sauce

1/2 clove garlic, finely minced

 

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.

Makes 4 servings.