Armenian Eggplant Casserole
This is a keeper for us, a really tasty and healthy way to use eggplant.
1 large eggplant
4 medium tomatoes
1 green pepper, diced
1/4 cup olive oil
1/2 clove garlic, finely minced
Pepper, freshly ground
1 medium onion, sliced
1 1/2 teaspoons salt
Sour cream (optional)
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 325º F for 40 minutes.
Casserole may be served hot or cold, with sour cream, if desired.
For the spices, I used an Italian seasoning blend. Instead of sour cream, I sprinkled a bit of shredded Colby/Jack cheese over the top when it came out of the oven.
Posted by Cathy in TX
Recipe found at Chyrel's Recipes from Friends