Title: Armenian eggplant casserole
 Categories: Vegetables, Londontowne
      Yield: 4 servings
 
      1 ea Eggplant, lg
      1 ea Green pepper, diced
    1/2 ea Clove garlic, finely minced
      1 ea Onion, med, sliced
      1 x  Sour cream (optional sauce)
      4 ea Tomatoes
    1/4 c  Olive oil
      1 x  Pepper, freshly ground
  1 1/2 t  Salt
 
  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.
  
  Mrs. Henry D. Chaplin