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How To make Armenian Eggplant Casserole

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Ingredients
1
each
eggplant, large
4
each
tomatoes
1
each
bell pepper, green, diced
1/4
cup
oil, olive
1/2
each
garlic, clove, finely minced
1

pepper, freshly ground
1
each
onion, sliced
1 1/2
teaspoon
salt
1

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.

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