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
 
Author:
Serves: 4 servings
Ingredients
  • 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)
Instructions
  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.
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