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


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 325F for 40 minutes. Casserole may be served hot or cold, with sour cream. Mrs. Henry D. Chaplin