Armenian eggplant casserole
Yield: 4 servings
Ingredients:
- 1 ea Eggplant lg 1 x Pepper freshly ground
- 4 ea Tomatoes 1 ea Onion med sliced
- 1 ea Green pepper diced 1 1/2 ts Salt
- 1/4 c Olive oil 1 x Sour cream (optional sauce)
- 1/2 ea Clove garlic
Instructions:
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. Mrs. Henry D. Chaplin
