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 325ºF for 40 minutes.
Casserole may be served hot or cold, with sour cream, if desired.