Armenian Eggplant Casserole

1. 1

   Pare and dice eggplant.

2. 2

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

3. 3

   Stir over low heat until eggplant is soft.

4. 4

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

5. 5

   Simmer a few minutes.

6. 6

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

7. 7

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

8. 8

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

* Per serving · 4 servings · Values may vary.

No additional tips available.