Armenian Eggplant Casserole is a brilliant, simple side dish that’s easily made. Serve it with roasts or other casseroles.
Armenian Eggplant Casserole

Armenian Eggplant Casserole
Prep time
Cook time
Total time
Serves: 4 servings
  • 1 large eggplant
  • 4 tomatoes, plum
  • 1 green pepper, diced
  • 1/4 Cup olive oil
  • 1/2 clove garlic, finely minced
  • black pepper, freshly ground
  • 1 medium onion, sliced
  • 1 1/2 teaspoons salt
  • sour cream (optional sauce)
  1. Pare and dice the eggplant.
  2. Heat oil in skillet, add onion, green pepper, and eggplant.
  3. 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.
  4. 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.
  5. Casserole may be served hot or cold, with sour cream.
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.