Amount
Ingredient
Preparation



1
each
eggplant

large



4
each
tomatoes





1
each
sweet bell pepper

green, diced



1/4
cup
oil

olive



1/2
each
garlic

clove, finely minced



1
x
pepper

freshly ground



1
each
onion

sliced



1 1/2
teaspoon
salt





1
x
sour cream

optional sauce

 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 4 minutes. Casserole may be served hot or cold, with sour cream