How to Make Armenian Eggplant Casserole
- Pare and dice eggplant.
- Heat oil in skillet, add onion, green pepper, garlic 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.