Email to Karen      

Recipe Categories: sheberry's HOME PAGEAPPETIZERS BBQ BEEF BEVERAGES BodyCare BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES Cleaners condiments COOKIES CROCKPOT Dairy DESSERTS DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FrostingsToppings FRUIT HelpfulHints HomemadeSeasonings INFO JustForLaughs KEFIR LAMB MARINADES MEATS PASTA PASTRIES Pets PIZZA Pork POULTRY Remedies RICE SALADandDRESSING SANDWICHES SAUCES SIDEDISHES SNACKS SOUPSandSTEWS STIRFRY Substitutions VEAL VEGETABLES

Armenian Eggplant Casserole




Source of Recipe


Jo Gainey


List of Ingredients




2 medium Eggplants
1 teaspoon Salt
1 teaspoon Pepper, freshly ground
4 Tomatoes
1 Onion, medium, sliced
1 green pepper, diced
1/4 cup Olive oil
1 cup Sour cream (optional garnish)
1 Clove garlic, finely minced
1 teaspoon granulated garlic
½ teaspoon dried basil
3 Tablespoons chopped chives
2 Tablespoons fresh parsley
1 teaspoon dried oregano
1 cup feta cheese (may substitute ½ pound other cheese as
preferred)



Recipe



Pare and dice eggplant into 1/2 inch cubes. Salt it and
pepper it and set aside in colander to drain. 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 tomatoes, drained.)
Correct salt and pepper. Simmer a few minutes.


At this point you can add garlic, basil, chives, parsley,
and oregano according to suggestion or to taste. Turn into
casserole dish, add cheese, and bake at 325 degrees for 40
minutes. Casserole may be served hot or cold, with sour
cream as a garnish