Armenian Eggplant (aubergine) Casserole

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 eggplant
• 4 tomatoes
• 1 green bell pepper, diced (i sometimes use 2 and add a yellow bell pepper)
• 1/4 cup olive oil
• 1 garlic clove, finely minced, to taste
• fresh ground black pepper
• 1 medium onion, sliced
• 1 1/2 teaspoons salt
• herbs, to taste (basil, chives, parsley, tarragon, oregano)
• sour cream, for garnish (don't forgo the garnish, it's what "makes" the dish!)

Recipe

• 1 preheat oven to 325 degrees f.
• 2 pare and dice eggplant.
• 3 heat oil in skillet, add onion, green pepper, and eggplant.
• 4 stir over low heat until eggplant is soft.
• 5 add tomatoes (may substitute canned italian solid pear shape tomatoes, drained), salt, and freshly ground pepper.
• 6 simmer a few minutes.
• 7 at this point you can add basil, chives, parsley, tarragon or oregano to taste.
• 8 turn into casserole dish and bake at 325 degrees f for 40 minutes.
• 9 casserole may be served hot or cold, with sour cream.