Armenian Eggplant Casserole


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This vegetarian casserole can be served hot or cold with sour cream.

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  • 1 lg. eggplant
  • dash Pepper, freshly ground
  • 4 tomatoes
  • 1 med. onion, sliced
  • 1 green pepper, diced
  • 1 1/2 tsp. salt
  • 1/4 C. olive oil
  • sour cream (optional sauce)
  • 1/2 clove garlic, finely minced
  • to taste or if desired: basil, chives, parsley, tarragon, oregano

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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.

This recipe comes from Lovina Eicher, the Amish cook.

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