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Armenian Eggplant Casserole
Recipe By:
Serving Size: 4
Cuisine: Uncategorized
Main Ingredient: Vegetables
Categories: Tomato, Onion, Olive oil, Garlic, Cream, Sour cream, Londontowne, Vegetables
-= Ingredients =-
1 large Eggplant
1 green pepper, diced
1/2 Clove garlic, finely minced
1 Onion, med, sliced
Sour cream (optional sauce)
4 Tomatoes
1/4 cup of Olive oil
Pepper, freshly ground
1 1/2 teaspoons of salt |
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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 325ºF. for 40 minutes. Casserole may be served hot or cols, with sour cream. Mrs. Henry D. Chaplin From a book of recipes compiled by members and friends of the LONDONTOWN PUBLIK HOUSE ASSEMBLY, EDGEWATER, MD 21037. Funds from sale of book used in restoration and maintenance of the 17th century inn (hint, hint). File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/london13.zip |
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