Armenian Eggplant Casserolecasseroles, vegetables 1 each eggplant, lg 4 each tomatoes 1 each green pepper, diced 1/4 cup olive oil 1/2 each clove garlic, finely minced 1 single pepper, freshly ground 1 each onion, med, sliced 1 1/2 teaspoon salt 1 single 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 |
