Armenian Eggplant Casserole
Another scrumptious and tasty casserole that is bound to be one of your family's favorites!
Yield
4 servingsPrep
20 minCook
40 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggplant
large |
*
|
| 4 | each |
tomatoes
|
|
| 1 | each |
sweet red bell peppers
green, diced |
|
| ¼ | cup |
vegetable oil
olive |
|
| ½ | each |
garlic
clove, finely minced |
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | each |
onions
sliced |
|
| 1 ½ | teaspoon |
salt
|
|
| 1 | x |
sour cream
optional sauce |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggplant
large |
*
|
| 4 | each |
tomatoes
|
|
| 1 | each |
sweet red bell peppers
green, diced |
|
| 59 | ml |
vegetable oil
olive |
|
| 0.5 | each |
garlic
clove, finely minced |
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | each |
onions
sliced |
|
| 7.5 | ml |
salt
|
|
| 1 | x |
sour cream
optional sauce |
*
|
Directions
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 cold, with sour cream.
