Armenian Eggplant Casserole
Serving Size : 4
Ingredients for prepare Armenian Eggplant Casserole
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | | eggplant - lg |
pepper freshly ground
armenian eggplant casserole |
| 4 | | tomatoes |
| 1 | | onion - med, sliced |
| 1 | | green pepper - diced |
| 1 1/2 | teaspoons | salt |
| 1/4 | cup | olive oil |
sour creamoptional sauce
armenian eggplant casserole |
| 1/2 | clove | garlic - finely minced |
recipe Armenian Eggplant Casserole
Pare and dice eggplant. Heat oil in skillet,
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add onion, green pepper, and eggplant. Stir over low heat until eggplant is soft.
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Add tomatoes(may substitute canned Italian solid pear shape, drained), salt, and pepper.
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Simmer a few minutes. At this point you can add basil, chives, parsley, tarragon or oregano to
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taste. Turn into casserole dish and bake at 325F for 40 minutes. Casserole may be served hot or
Armenian Eggplant Casserole
cold, with sour cream. Mrs. Henry D. Chaplin
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