Eggplant Casserole

Title: Armenian Eggplant Casserole
Categories: Vegetables Londontowne   
   Servings:  4

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