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Armenian Eggplant Casserole



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Armenian Eggplant Casserole

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Posted by ADMIN at 09/26/2007 06:33 | 0 comments

Directions:

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 325
degrees for 40 minutes. Casserole may be served hot or cols, with sour
cream.

Mrs. Henry D. Chaplin

From a book of recipes compiled by members and friends of the LONDONTOWN
PUBLIK HOUSE ASSEMBLY, EDGEWATER, MD 21037. Funds from sale of book used in
restoration and maintenance of the 17th century inn (hint, hint).

Ingredients:

1 Eggplant, lg
1 Green pepper, diced
1/2 Clove garlic, finely minced
1 Onion, med, sliced
Sour cream (optional sauce)
4 Tomatoes
1/4 c Olive oil
Pepper, freshly ground
1 1/2 ts Salt

Serves:

4 Servings

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