Armenian Eggplant Casserole

Ingredients

1 eggplant
4 tomatoes
1 bell pepper
60 ml oil
1/2 garlic
1 pepper
1 onion
4 gr salt
1 sour cream

Instructions

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 160ÂșC or 40 minutes. Casserole may be served hot or cold, with sour cream.