Recipe#3195

Title: Armenian Eggplant Casserole

Mrs. Henry D. Chaplin

  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 cols, with sour
  cream.