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Armenian Eggplant Casserole Recipe

Ingredients
1	each	eggplant, large
4	each	tomatoes
1	each	bell pepper, green, diced
1/4	cup	oil, olive
1/2	each	garlic, clove, finely minced
1		pepper, freshly ground
1	each	onion, sliced
1 1/2	teaspoon	salt
1		sour cream, optional sauce
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 cold, with sour cream.

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