Armenian Eggplant (Aubergine) Casserole

1. 1

   Preheat oven to 325 degrees F.

2. 2

   Pare and dice eggplant.

3. 3

   Heat oil in skillet, add onion, green pepper, and eggplant.

4. 4

   Stir over low heat until eggplant is soft.

5. 5

   Add tomatoes (may substitute canned Italian solid pear shape tomatoes, drained), salt, and freshly ground pepper.

6. 6

   Simmer a few minutes.

7. 7

   At this point you can add basil, chives, parsley, tarragon or oregano to taste.

8. 8

   Turn into casserole dish and bake at 325 degrees F for 40 minutes.

9. 9

   Casserole may be served hot or cold, with sour cream.

No additional tips available.