1 eggplant
1/4 cup olive oil
1 clove garlic, finely minced
1 medium onion, sliced
1 green pepper, diced
4 tomatoes; skinned and chopped
1 1/2 teaspoons salt
pepper, freshly ground
sour cream, optional
Pare and dice eggplant. Heat oil in skillet, add garlic, onion, green pepper and eggplant. Stir over low heat until eggplant is soft. Add tomatoes, 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 325F for 40 minutes. Casserole may be served hot or cold, with sour cream. 4 servings.
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