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Armenian Eggplant Casserole

    Ingredients:

      1 large eggplant
      4 tomatoes
      1 green bell pepper, diced
      1/4 cup olive oil
      1/2 garlic clove, finely minced
      black pepper, freshly ground
      1 onion, med, sliced
      1 1/2 teaspoons salt
      sour cream, (optional)

    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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