Armenian Eggplant Casserole

• 1 each eggplant large
• 4 each tomatoes
• 1 each sweet red bell peppers green, diced
• 1/4 cup vegetable oil olive
• 1/2 each garlic clove, finely minced
• 1 x black pepper freshly ground
• 1 each onions sliced
• 1 1/2 teaspoon salt
• 1 x sour cream optional sauce

1. Pare and dice eggplant.
2. Heat oil in skillet, add onion, green pepper, and eggplant.
3. Stir over low heat until eggplant is soft.
4. Add tomatoes (may substitute canned italian solid pear shape, drained), salt, and pepper.
5. Simmer a few minutes.
6. At this point you can add basil, chives, parsley, tarragon or oregano to taste.
7. Turn into casserole dish and bake at 325 degrees for 40 minutes.
8. Casserole may be served hot or cold, with sour cream.

eggplant large, tomatoes, sweet red bell peppers, vegetable oil olive, garlic, black pepper, onions, salt, sour cream

Taken from recipeland.com/recipe/v/armenian-eggplant-casserole-2525 (may not work)