Armenian Eggplant Casserole
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4 servings
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.
Mrs. Henry D. Chaplin
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