Ingredients:
1 eggplants
4 tomatoes
1 green bell peppers, diced ( I sometimes use 2 and add a yellow bell pepper)
1/4 cup olive oil
1 garlic cloves, finely minced, to taste
fresh ground black pepper
1 medium onions, sliced
1 1/2 teaspoons salt
herbs, to taste ( basil, chives, parsley, tarragon, oregano)
sour cream, for garnish ( don’t forgo the garnish, it’s what “makes” the dish!)
Directions:
Preheat oven to 325 degrees F.
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 tomatoes, drained), salt, and freshly ground 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 F for 40 minutes.
Casserole may be served hot or cold, with sour cream.
Servings: 4
Time preparation: 10 min.
Time total: 55 min.